This started as a Mai Tai, but when I realized I didn’t have all of the ingredients, I improvised using our Golden Masala Balsamic Vinegar - who knew a little Indian Spice could change a favorite drink for the best… and wow - what an enjoyable refreshment!

The weather is warming up and I’m craving a Mai Tai. No need to drive across town for an overly sweet cocktail made with really bad rum and an umbrella… and so my gathering of ingredients begins. Yes, I have frozen pineapple because I have teenagers that need a smoothie at 3 am on a Wednesday for reasons beyond my imagination. I also have a bottle of 18 year old rum that I hesitate to mix anything with, but I can’t always be a purist, nor is there a point in saving it forever… and yes, I live in So Cal and so I can walk into my back yard and grab oranges and juice them. The mint - it belongs to the neighbor, but sneaks under our fence and provides me just enough good smells without becoming invasive. I’ll have to forgo the umbrella… I am not going to the dollar store just to embellish my glass, but hey - if you’ve got a drawer with umbrellas in it - go for it!

THE OTHER MAI TAI

4 oz fresh squeezed orange juice

1 jigger rum

2 tablespoons Golden Masala Balsamic Vinegar

1/4 cup frozen pineapple “ice cubes”

optional -

a mint leaf or edible flower for garnish

lime wedge

Ahead of time note - if your market has fresh pineapple, there isn’t anything better. Take a few slices and put in the freezer in the morning. By cocktail hour (ok for clarification - late afternoon), they ought to be ready.

The non-blender method -

Mix OJ, rum and Golden Masala thoroughly. Remove pineapple ice cubes from freezer and put in glass. Pour mixture over and garnish with mint and lime.

The blender method -

Add pineapple, OJ, rum and Golden Masala to blender. Pulse to desired smoothness. Pour, garnish and enjoy!