Hibiscus Mai Tai with Thyme and Fresh Pineapple

So this is a modern take on a classic tiki cocktail. Pumped up with fresh pineapple juice, your favorite rum, notes of thyme and lightly sweetened with honey and hibiscus tea. There are no gross, sugary liquors. Or syrups. Or artificial colors. Just clean, good old fashioned, real-food ingredients. And, booze. It would also be so good with this hibiscus syrup floated on top. 

I’m light on the words today. Because I want to get out there and enjoy the summer warmth. Ya feel me? If this is you too feel free to skip down to the bottom of this page for the hibiscus mai tai recipe. Or read on for a recap of last week’s Drink The Summer party.

#DrinkTheSummer was a total success! And Renee and I were incredibly honored to have so many wonderfully talented, friends and food bloggers come together, all in the name of love and late summer produce and high-vibe cocktails. The internet can be a lonely and isolating place sometimes. And as a food blogger you spend a lot {like a lot} of your time behind a screen – by yourself. So this was a really fun way for us to mix up the monotony and support one another. Thanks for hanging with us!

The detail and care that went into each person’s drink was incredible. To see the full list of the Drink The Summer 2015 attendees {there were 38 of us!} click HERE.

Below are a few of my personal faves…

Summer’s honeydew drink.

Shelly’s plum sparkler.

Kristan’s blackberry spritz.

Ashley’s rose slushie.

Emilie’s peach margarita.

Elizabeth’s bloody maria.

Jodi’s watermelon colada.

Brooke’s raspberry smash.

And, Kate’s elderflower sangria.

Oh, and!

Food52 thought the party was rad too! They rounded up their favorite eight HERE!

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Hibiscus Mai Tai

This cocktail can easily be made into a mocktail by simply omitting the rum.

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 4 cocktails

Ingredients

• 1 tablespoon loose hibiscus tea
• 5 large thyme sprigs
• 1/2 cup hot water 
• 1 - 2 tablespoons honey {see notes}
• 6 ounces rum {light dark or amber}
• juice from 1 lemon
• 1 1/2 cups unsweetened pineapple juice 
• ice
• cherries to garnish 

Instructions

• 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. 
• 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

Notes

If honey isn't your thing, you can use any sweetener you desire. Simple syrup, maple syrup, liquid stevia, etc.