Mai Sha Roa Na
A Mai Tai riff that leans on the flavors of banana and macadamia.
- story: Tatiana Bautista
- photo: Lizzie Munro
A Mai Tai riff that leans on the flavors of banana and macadamia.
Jeff "Beachbum" Berry's take on the tropical classic.
In an ode to the drink’s history at Baltimore-area country clubs, this version is made with rum and ginger beer.
A blend of Caña Brava and agricole rhum set this recipe apart.
Owney’s Original Rum lends a creamy, vanilla note to this rendition.
Many tip their hats to Eddie Woelke, an American bartender in Havana in the 1920s for the creation of this drink. However, it found popularity upon the repeal of Prohibition…
This simple mix of dark rum and ginger beer over ice has roots in colonial Bermuda, where England’s Royal Navy opened a ginger beer plant in the late-19th century.
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.