Marrero, who was honored at New York Bartender Week, believes the rum-based drink pairs well with the tart fruit, especially when served alongside treats like a pineapple upside-down pound cake.
The blend plays into the tropical taste of fresh pineapple while complementing the fruit's newfound depth gained from caramelizing.
To keep the tropical theme going, sip on a mai tai in between bites of a pineapple coconut poke cake. The treat is reminiscent of a piña colada.
The caramelized sweetness of the dessert echoes the rich, nutty flavors of the mai tai, while the rum and lime bring refreshing acidity to balance the cake's density.
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