Ma'o Gimlet
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Let's talk green. Ma'o is the Hawaiian word for several species of hibiscus, both native and non-native. The flowers from the ma'o plant can be dried and boiled to make a brilliant green dye which can be used to color kapa. The word ma'o is the root of 'oma'oma'o, the word for green. Fresh and true to color, meet the Ma'o Gimlet — a pineapple, mint, and cucumber ode.
Ingredients
- 2” piece of cucumber (hot house or local cucumber)
- 10 mint leaves (to muddle)
- 1 ½ tsp. Shaka Tea Pineapple Mint Simple Syrup**
- 1 lime, juiced
- sparkling water
- 2 oz. Shaka Tea Pineapple Mint iced tea
- 1 thin slice of cucumber lengthwise (garnish)
- 1 sprig of mint (garnish)
- 1 cup Shaka Tea Pineapple Mint iced tea — at room temperature
- 1 cup monk fruit sugar
Pineapple Mint Simple Syrup
Directions
- With the leftover unpeeled cucumber, use a mandoline to create a thin slice lengthwise and reserve for garnish.
- In a cocktail shaker — muddle the prepared 2” cucumber pieces, mint leaves and Pineapple Mint Simple Syrup until the cucumber offers no resistance.
- Fill the cocktail shaker with ice, Shaka Tea Pineapple Mint iced tea, and prepared lime juice.
- Shake until the contents are thoroughly chilled — about 20 seconds.
- Prepare a rock-style short glass with the thin slice of cucumber garnish “wrapped” inside of the glass.
- Place an ice ball (or any large ice cube of choice) into the serving glass and strain mixture from the cocktail shaker into glass.
- Top off with sparkling water of choice.
- Garnish with a tiny sprig of mint.
Pineapple Mint Simple Syrup
- In a small saucepan, bring Shaka Tea Pineapple Mint iced tea to a boil over medium-high heat.
- Add monk fruit sugar to the saucepan.
- Reduce heat and stir until combined.
- Once combined, remove from heat and let cool until room temperature.
Pour mixture into a dispenser bottle and reserve for cocktail.
Pineapple Mint Simple Syrup will keep for up to 2 weeks refrigerated.