Hibiscus Thyme Mai Tai


Are you dreaming of a trip to Fiji or Bali, or possibly Bora Bora?  Well, unfortunately I can’t get you there at the moment but I can offer up this cocktail that will mentally transport you to whichever tropical locale most has your heart!  It may be my favorite that I’ve ever posted.  You can imagine that while Lou was developing the recipe and I was taste testing I was a bit (ok, a lot) distraught that I could only take tiny sips.  It seems unfair to deny pregnant women cocktails!!!!  We may need them the most!  But that is neither here nor there.  The point is, this drink is a divine concoction and if I weren’t pregnant I’d be a plotting a backyard soiree just for an excuse to serve these to my friends.  The combination of the tropical fruit and the sweetness from the hibiscus, plus the grounding sophistication that the thyme brings elevates this cocktail to another level.  I’m a fan, a big fan who can’t drink them for the moment.  So please, if you’re not in the same boat have one on my behalf!!  xx- Sarah

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Hibiscus Thyme Mai Tai

Hibiscus Thyme Mai Tai


  • 1 cup sugar
  • 1/2 cup water
  • 5-7 springs of thyme (more to garnish)
  • 2 tablespoons of hibiscus leaves (more to garnish)
  • 3oz pineapple juice
  • 2oz simple syrup
  • 2oz dark or white rum


  • To Make the Simple Syrup:
  • Place water and sugar in a small pot, mix well and heat over medium until sugar dissolves (3-5 minutes)
  • Add sprigs of thyme and hibiscus and let steep for 10-15 minutes.
  • Strain and chill. (This can be made in advance!)
  • To make the cocktail:
  • Pour over crushed ice:
  • 3oz pineapple juice
  • 2oz simple syrup
  • 2oz dark or white rum
  • Stir and garnish with hibiscus leaves and thyme.
  • Enjoy!



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Reader Comments

  1. allie|

    These look amazing, I always love seeing hibiscus in things! But now I’m dying to know where you got those tea towels/placemats!