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Recipe Friday: Hibiscus Mai Tai

Summertime and tiki drinks kind of go hand-in-hand by evoking the feeling of a breeze right off the ocean while being transporting you to your favorite remote deck chair. 

"Tiki drinks are making a huge comeback because they're sugary, they’re delicious and they look pretty," said Shannon Boudreau, of Lazy Gourmet, during her Catersource Conference & Tradeshow session Food & Beverage Trends 2020: The Future of What We Serve at Events.

Try out this recipe that Boudreau shared to help usher in the wave of summer cocktails.

Hibiscus Mai Tai


1 T loose hibiscus tea
5 large thyme sprigs
½ cup hot water
1-2 T honey
6 oz rum
Juice from 1 lemon
1½ cups unsweetened pineapple juice
cherries to garnish 


  1. Steep the hibiscus and thyme sprigs in the hot water for 5 minutes. Then discard the hibiscus and the thyme and cool to room temperature. Then add in the honey. Stir to dissolve and refrigerate until cooled completely or until you're ready to use.
  2. Combine the cooled hibiscus tea, rum and lemon juice in a shaker with some ice. Strain and distribute into four glasses with ice. Top each off with the pineapple juice and garnish with a sprig of thyme, pineapple wedge and cherry

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