Mai Sha Roa Na

Anthony Schmidt, False Idol | San Diego, CA

At San Diego’s False Idol, head bartender Anthony Schmidt looks to the Mai Tai as a continual source of inspiration for original cocktails. “The drink can be a fun lesson on building recipes,” he says. “An infinite number of liqueurs can be swapped for the curaçao, leading to very different results.” His Mai Sha Roa Na leans on banana liqueur in place of the orange liqueur, and macadamia nut syrup stands in for orgeat.

Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.


Serving: 1

  • 2 ounces aged overproof Jamaican rum
  • 1/2 ounce banana liqueur, preferably Giffard Banane du Brésil or Tempus Fugit crème de banane
  • 1/2 ounce Orgeat Works Ltd macadamia nut syrup
  • 3/4 ounce lime juice

Garnish: lime hull, mint sprig, dried banana chips (optional)

  1. Combine all the ingredients in a cocktail shaker. Add 1½ cups cracked or crushed ice and shake briefly, two or three shakes.
  2. Pour the contents of the shaker into a double rocks glass.
  3. Garnish with a lime hull, a mint sprig, and some banana chips, if desired.

Tagged: Mai Tai, Tiki