Nu Mai Tai

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At tropical-themed bar Esotico in the heart of Miami’s arts and entertainment district, this Mai Tai riff is co-owner and beverage director Daniele Dalla Pola’s tribute and gratitude to Don the Beachcomber and Trader Vic’s. It’s poured served in a Kahiko Mai Tai glass he designed. “There's ‘lilikoi’ (‘passion’ in Hawaiian) in my Nu Mai Tai, as in passion, and passion fruit,” he says. “That's what made it new, [or] as I like to say, ‘What's old is Nu.’”

  • 2 oz Rum blend (equal-parts Martinique rhum agricole, Jamaican rum and spiced rum)
  • 1 oz Fresh lime juice
  • 1/2 oz Orange curaçao
  • 1/2 oz Passion fruit purée
  • 1 oz Dan's Mix #9*
  • Garnish: Mint sprig
  1. Add all ingredients into a shaker with ice and shake until chilled.

  2. Pour unstrained into a Tiki glass or mug over crushed ice.

  3. Garnish with a mint sprig.

  4. *Dan’s Mix #9: Mix 13 oz real ginger syrup, 1 lb marzipan, 1/2 cup simple syrup and 1 3/4 oz Alamea pimento liqueur in a blender. Store in refrigerator for up to a few weeks.



  1. Perdix

    What a message of talent

  2. Zunos

    Congratulations, great answer ...

  3. Murdoc

    No way

  4. Dir

    As they say .. Do not give not take, transcript!

  5. Chafulumisa

    On your place I would arrive differently.

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