We cooked a ham with pineapple glaze for Christmas, so went for pineapple-adjacent flavors for sides… and cocktails of course!

This is a Mai Tai with a passion fruit foam. A friend had something like this in Maui, and I’ve been thinking of it ever since! Why not Christmas? I found this recipe published by a restaurant on Maui called Monkeypod.

• 1 oz Old Lahaina light rum
• 1 oz orgeat or almond syrup
• 1 oz Marie Brizard orange Curaçao
• ¾ oz lime juice
• 1 oz Old Lahaina dark rum
• 1 splash honey-liliko’i (passion fruit) foam
• ½ pineapple slice

Shake the lime juice, orgeat, curaçao, and light rum with ice, then strain into an ice-filled rocks glass. Float the dark rum. Top with the honey-liliko’i foam, and garnish with the pineapple.

For the foam:

• ½ oz honey
• 1 oz passion fruit purée
• 1 oz simple syrup
• 1 oz egg white
• 1 ½ oz water

Mix ingredients well and put in a nitrous-oxide infuser to half capacity. Use 4 charges for a liter-sized infuser. If you do not have access to an infuser, you can blend the ingredients on high speed until foamy.