“This recipe was crafted by our bartender of twenty-eight years, Ciso Corpuz,” Chef Greg Gaspar says. “Ciso’s mai tai pairs well with our new pupu, Hawaiian flatbread topped with sweet Maui Gold pineapple, tender pork belly, mozzarella cheese, and marinara sauce.”
Method: Fill a highball glass with ice cubes (not crushed ice). Pour the first three ingredients into the glass. Fill with POG almost to the top, or as desired. Stir to mix. Slowly pour the dark rum to float. Garnish with a pineapple slice and maraschino cherry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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