Watermelonmaitai Recipes

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WATERMELON MAI TAI



Watermelon Mai Tai image

Provided by Ted Allen

Time 10m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Puree 1 cup cubed seedless watermelon in a blender with 6 tablespoons light rum, 1/4 cup elderflower liqueur (such as St-Germain), the juice of 2 limes and 2 tablespoons superfine sugar. Serve over ice. Garnish each drink with a watermelon ball.

WATERMELON MAI TAI



Watermelon Mai Tai image

To make this drink suitable for non drinkers, omit alcohol and increase the pineapple juice to 1 cup. I like to add the ice to the blender also..n drink it like a slushy.

Provided by Stardustannie

Categories     Beverages

Time 5m

Yield 4-8 serving(s)

Number Of Ingredients 6

500 g peeled watermelon, chopped
125 ml pineapple juice
125 ml white rum
60 ml triple sec
1 teaspoon grenadine
crushed ice, to serve

Steps:

  • Place the watermelon, pineapple juice, rum, liqueur and grenadine in the jug of a blender and blend until smooth.
  • Divide the ice among serving glasses.
  • Pour over watermelon mixture to serve.

MAI TAI



Mai Tai image

This iconic rum-based cocktail was invented by Victor Bergeron in the 1940s at his first Trader Vic's restaurant, in Oakland, California. (Bergeron's nickname was Trader Vic.) There are countless interpretations, many of them sugar bombs. We stayed true to the original to create a balanced Mai Tai that includes the key flavors of almond (in the form of orgeat syrup, an essential ingredient in many tiki cocktails), citrus and caramelized sugar.

Provided by Food Network Kitchen

Categories     beverage

Time 20m

Yield 1 serving

Number Of Ingredients 7

1 cup demerara sugar
1 ounce fresh lime juice (from about 1 lime, halved crosswise), reserve one half of the spent rind for garnish
1 ounce gold rum
1 ounce light rum
3/4 ounce orange curaçao
1/2 ounce orgeat syrup
Fresh mint sprig, for garnish

Steps:

  • Combine the demerara sugar with 1/2 cup water in a small saucepan and cook over medium-low heat until the sugar is fully dissolved, about 5 minutes. Transfer the demerara syrup to a small bowl and set aside to cool completely, about 15 minutes (see Cook's Note).
  • Combine the lime juice, gold and light rums, orange curaçao, orgeat syrup, 1/4 ounce demerara syrup and 1 cup ice in a cocktail shaker and shake vigorously until chilled, about 10 seconds. Pour the cocktail into an old fashioned or rocks glass. Stick the stem of the mint sprig into the center of the cut side of the spent lime half (it should look like a palm tree on a floating island). Place the garnish in the drink lime-side down.

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