Recipe via With Food + Love |


Notes: this is an updated version of a classic Mai Tai cocktail. No gross syrups, no outdated liquors, just fresh modern flavors. It can easily be adapted to drink virgin style, just sans the booze guys, it's way flavorful without it! This recipe takes a few minutes to throw together, especially if you steep the tea beforehand. It will make 4 cocktails.


1 tablespoon loose hibiscus tea or 4 tea bags

1/2 cup hot water

4 - 5 sprigs fresh thyme

1 tablespoon honey, or maple syrup

1 1/2 cups unsweetened pineapple juice {fresh is best}

juice from 1 lemon

6 ounces of dark rum


Steep your hibiscus and thyme sprigs in the hot water for about 5 minutes, then discard the tea and thyme. Allow the tea to cool to room temperature and add in the honey. Stir to dissolve and refrigerate until cooled all the way.

Fresh pineapple juice is best, if you have a juicer, juice one small pineapple. This will yield roughly 1 1/2 cups of juice. If you don't have a juicer, store bought, unsweetened pineapple juice works fine! In a large pitcher combine the lemon juice with the pineapple juice, give it a quick stir and set it to the side.

Fill four rocks glasses with ice, all the way to the top. Pour in 1 ounce hibiscus thyme tea, 1 1/2 ounces of dark rum and top the rest with pineapple juice. Stir gently and garnish with a pineapple slice, cherry and sprig of thyme.

Drink responsibly!