Cheers to the Weekend: Hula Girl Mai Tai

It's that time of the week when we say "Cheers to the weekend!" Every Friday night, we invite a bartender or mixologist to share their signature cocktail.

This week, Mikala Benna, owner of Hula Girl Bar and Grill in Arlington, Va., joined us to mix us up a "Hula Girl Mai Tai."

Cocktail: Hula Girl Mai Tai


- 1 oz Mt. Gay Rum
- 2 oz Domain de Canton Ginger Liquor
- 1 oz Macadamia nut orgeat
- 2 oz lime-orange-syrup
- 1 oz Roasted Pineapple puree
- 1/2 oz fresh lime juice
- 2 drops Tiki Bitters-
- 1/2 oz Goslings Dark Rum

Shake and pour into highball filled with crushed ice - float the 1/2 oz Goslings Dark Rum on the top of the drink.

Glass: High Ball
Garnish: Sweet & Hot pineapple stick & straw

Syrup -- Steep the rind of 1 lime in 1 cup water - after water is fragranced enough (about 10 min on very low simmer), make simple syrup with equal parts of the lime water and sugar, simmer with peel from one orange andthe squeezed whole orange for about 20 minutes. Cool down until ready to use.

Sweet & Hot Pineapple
-Cut into chunks. Make a simple syrup (with equal parts of water and sugar) - then at the end pour 1/2 cup of pineapple juice in and mix to incorporate. Cut a red Serrano into thin slices and put into a large container - put pineapple in - then add in the cooled syrup. Hold for a day to let marinade use as directed.

Hula Girl Bar and Grill
4044 Campbell Avenue
Arlington, VA 22206
Twitter: @HulaGirlBG
Instagram: @hulagirlbarandgrill