Mele Kalikimai Tai
Serves: 1
 
This festive cocktail tastes like a seaside holiday. Stirrings Blood Orange Martini mix, fresh fruit juices, rosemary-blood orange infused rum, and a sugar-rosemary rim make a perfect holiday cocktail. It's almost as good as a Hawaiian getaway. Almost.
Ingredients
  • For the Infused Rum
  • 1 blood orange, sliced into ½ inch slices
  • 2 sprigs fresh rosemary
  • 1 pint size mason jar
  • White or gold rum
  • For the Cocktail
  • 2 ounces Rosemary-Blood Orange Infused Rum
  • 1 ounce white rum
  • 3 ounces Stirring Blood Orange Martini Mix
  • 1 ounce pineapple juice
  • Juice from ½ lime
  • 4 drops of orange bitters
  • 1 drop of almond extract
  • For the Sugar-Rosemary Rim
  • 2 tsp. organic sugar
  • 1 tsp. finely chopped rosemary
  • Garnishes: raspberries, sliced pineapple, sliced blood orange, and rosemary skewers
Instructions
  1. To infuse the rum: place sliced blood orange and rosemary sprigs in the mason jar. Cover with gold rum. Place lid on jar and give it a little shake. Let sit for 3-5 days or until it tastes good to you.
  2. For the cocktail: In a cocktail shaker, add infused rum, white rum, Stirrings Blood Orange mix, pineapple and lime juices, bitters, almond extract, and ½ scoop crushed ice. Place the lid on the shaker and shake for 15-20 seconds.
  3. Prepare the rosemary-sugar mixture by blending the rosemary and sugar. Using the back of a large chef's or santoku knife, run blade over rosemary and sugar until well mixed. It's okay if the sugar turns a little green. All the more festive. place sugar mixture on a plate or in a shallow bowl.
  4. Take a highball glass and run a piece of pineapple or citrus flesh around the rim. Flip the glass upside down, rotating to cover in the rosemary-sugar. Fill the glass with crushed ice. Strain cocktail (no need to use the ice in the shaker) into the filled glass. Garnish with fresh pineapple, oranges, raspberries, and rosemary skewers.
Recipe by Sense of Taste at https://sensetaste.com/mele-kalikimai-tai/