The March Flavor of the Month cocktail feature at ECHO is the Mayhaw Mai Tai
Spring is here and we’re feeling tropical so it was time to break out the rum! Ever heard of a mayhaw? It’s a Hawthorn berry, prevalent in the South, that ripens in early summer, as in May.
Although harvested in May, they usually too tart to eat; so it’s most commonly made into a jelly. Hence why we’re having the Mayhaw Mai Tai now and not May, we don’t need fresh Mayhaw berries for this flavorful concoction.
Pairs well with sunscreen and 70-degree weather. Can’t be on the Island this March? Be here with us in spirit(s) with our Mai Tai recipe below:
1 ¼ ounce Myers’s Dark Rum
½ ounce Orange Curacao
½ ounce Amaretto
1 ounce Pineapple juice
½ ounce Lime juice
1 ounce Mayhaw Syrup*
*Don’t be intimidated by this step, you’ve got it! To make the Mayhaw Syrup just grab a jar of your favorite Mayhaw Jelly (we use Hillside Orchard Farms) and remove half the jelly. Add hot water from a kettle, be sure to leave room to shake, and shake to mix. Reserve the rest of the jelly for the next batch.
Alternate ending: throw it in the blender with ice and enjoy it as a daiquiri!