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Author Notes: This festive cocktail, dubbed the Mele Kalikimai Tai, tastes like a seaside holiday. Stirrings Blood Orange Martini mix, fresh fruit juices, rosemary-blood orange infused rum, and a sugar-rosemary rim make a perfect holiday cocktail. It's almost as good as a Hawaiian getaway. Almost. —Mary Catherine Tee
For the Rosemary-Blood Orange Infused Rum
- 1 blood orange, sliced into 1/2 inch slices
- 2 sprigs fresh rosemary
- To infuse the rum: place sliced blood orange and rosemary sprigs in the mason jar. Cover with gold rum. Place lid on jar and give it a little shake. Let sit for 3-5 days or until it tastes good to you.
For the Cocktail
- 2 ounces Rosemary-Blood Orange Infused Rum
- 1 ounce white rum
- 3 ounces blood orange juice
- 1 ounce pineapple juice
- juice from 1/2 lime
- 4 drops orange bitters
- 1 drop almond extract
- 2 tablespoons organic sugar
- 1 teaspoon fresh rosemary, very finely chopped
- rosemary, raspberries, fresh pineapple, and blood oranges to garnish
- For the cocktail: In a cocktail shaker, add infused rum, white rum, blood orange juice, pineapple and lime juices, bitters, almond extract, and 1/2 scoop crushed ice. Place the lid on the shaker and shake for 15-20 seconds.
- Prepare a rosemary-sugar mixture for the rim of the glass by blending the rosemary and sugar. Using the back of a large chef's or santoku knife, run blade over rosemary and sugar until well mixed. It's okay if the sugar turns a little green. All the more festive. place sugar mixture on a plate or in a shallow bowl.
- Take a highball glass and run a piece of pineapple or citrus flesh around the rim. Flip the glass upside down, rotating to cover in the rosemary-sugar. Fill the glass with crushed ice. Strain cocktail (no need to use the ice in the shaker) into the filled glass. Garnish with fresh pineapple, oranges, raspberries, and rosemary skewers.