My Tai - Recipe by Dwayne Ninnis

Ingredients

30mL Plantation Rum
15mL Maison Ferrand Mithilde pech
15mL Brookies macadamia and wattle seed liqueur
45mL fresh pineapple juice
30mL fresh lime juice
15mL falernum syrup

Garnish:

Dehydrated pineapple slice
Maraschino cherry
Pineapple fronds
Dehydrated edible flowers

Method

Add all ingredients to and ice filled cocktail shaker and shake vigorously till ice is well crushed and drink is combined.

Pour into a chilled rocks glass

Once glass is filled insert the pineapple into the glass pinning it in place with a short straw. Place the frons in behind it. To finish place the cherry in the centre and sprinkle with the dehydrated flowers.

Recipe provided by BLAQ Restaurant & Bar