Macadamia mai tai

Macadamia mai tai


½ cup (125ml) white rum
½ cup (125ml) pineapple juice
1 tablesspoons lemon or lime juice, or to taste
2 ice cubes, plus extra to serve

½ cup (75g) unsalted whole macadamias
2½ cups (625ml) water
250g white sugar
25ml amaretto
30ml orange curacao cup (125ml) white rum


  1. To make the base, combine macadamias and water in a large blender at high speed until smooth.

  2. Pour into a saucepan and add sugar. Stir over low heat until sugar is dissolved. Increase heat to medium and boil for 5 minutes to make a light syrup. Pour into a bowl, cover and refrigerate. When chilled, stir in remaining base ingredients.

  3. To prepare four small cocktails, pour ½ cup (250ml) of the base into the blender, add rum, juices and ice and process at high speed until the mixture is light and frothy. Pour into four ½-cup (125ml) glasses and top with extra ice.

  4. Store remaining base mixture in fridge for up to a week.

  5. **Recipe via