While wine director Mark Shishido uses homemade falernum made with local macadamia nuts, we recommend John D. Taylor's Velvet Falernum, or the Fee Brothers' non-alcoholic version of the mixer. This recipe comes from "The Locavore Mai Tai" in Alan Wong's The Blue Tomato, with permissions from Watermark Publishing.
MAKES 1 COCKTAIL
1 tbsp. fresh lime juice
1 tbsp. simple syrup
2 tbsp. falernum
2 tbsp. pineapple juice
1 tbsp. Maui Platinum rum
1 tbsp. Maui Gold rum
2 ½ tbsp. Maui Dark rum
Mint sprig for garnish
Small pineapple wedge for garnish
1. Make the simple syrup: Combine 1 cup water and 1 cup sugar (Maui sugar if available) in a small saucepan. Heat the mixture over medium heat, stirring until all the sugar has melted and the mixture just comes to a boil. The simple syrup will keep, refrigerated, for about 3 weeks. Remove from heat and allow to cool.
2. Combine all of the liquid ingredients, except the dark rum, into a 13-ounce English highball glass. Squeeze the juice from the lime wedge into the glass and drop in the wedge. Fill the glass with cubed ice. Float the dark rum on top.
3. Garnish cocktail with a mint sprig in the glass and a wedge of pineapple on the rim.