The Mai Tai is the emblem of tropical mixology. In the Puerto Rican context, where pineapple is a cultural ingredient, this cocktail acquires a special dimension when served with a dehydrated pineapple garnish that concentrates the fruit's aroma without the operational problems of fresh fruit.
The Problem of Fresh Pineapple in Bars
Fresh pineapple requires precise peeling, coring, and cutting, with a shelf life of only 4 to 6 hours before oxidizing. In resorts and beach bars where the Mai Tai is a bestseller, this becomes a scalability problem. Heat pump dehydrated pineapple eliminates all these steps: the slice arrives ready to use, with concentrated aroma and an 18-month shelf life.
The Recipe: Puerto Rican Mai Tai
Ingredients:
- 1.5 oz Puerto Rican aged rum
- 0.5 oz dark rum (float)
- 0.75 oz Orgeat
- 0.75 oz Triple Sec
- 1 oz fresh lime juice
- 1 slice ToGarnish dehydrated pineapple
- Crushed ice
Preparation:
- In a shaker with ice, combine aged rum, Orgeat, Triple Sec, and lime. Shake for 15 seconds.
- Serve over crushed ice. Float the dark rum over the back of a spoon.
- Garnish with the dehydrated pineapple slice. The tropical aroma complements the notes of the aged rum.
Application for Resorts and Beach Bars
Resorts in Puerto Rico that serve 300 or more Mai Tais in high season can generate between 45 and 90 minutes of daily savings in garnish prep by switching from fresh to dehydrated pineapple, with a cost per piece of less than $0.10 at wholesale price.
Evaluate dehydrated pineapple garnish for your bar at togarnish.com.