b1gcountry Posted August 11, 2024 Share Posted August 11, 2024 (edited) @flahute and I have both been making Mai Tais lately...I still don't think I've perfected it. I have made mine better... Rum I've been splitting the base between Jamaican and gold rum. I had some Myers on hand and it wasn't great. I had a strong recommendation for Appleton Estates 12, and I like that a lot more. The Plantation Barbados 5yr is pretty good by itself with a lot of pineapple and sweet notes. The Kirk&Sweeney 12y was out of place. My current rum choice is 1.25oz Appleton, 1oz Plantation Orgeat I haven't tried making my own, I use the liber &co orgeat and it's decent. I bump up the amount to a scant 3/4oz. I find you can go creamier with more orgeat, and I've even tried a splash of cream, or you can go more citrus-y with less orgeat. Lime juice Fresh lime juice is great. Lime super juice is also great. Either one tastes about the same in the Mai Tai, but I generally like the super juice better in Daiquiri, so I just use that. Orange liquor I've tried Cointreau, Dry Curacao, and Grand Marnier. The dry curacao is sort of a sweet candy orange that comes through more in the drink. The Cointreau is a more tart tangerine that sort of blends in with the lime. The orange in the grand marnier isn't as strong, so I use 1/4oz more GM and 1/4oz less rum when I use that. I haven't decided which I like best, but I think the dry curacao adds a more distinct orange flavor that I prefer. 3/4oz dry curacao Edited August 11, 2024 by b1gcountry 1 Link to comment Share on other sites More sharing options...
Phil T Posted August 11, 2024 Share Posted August 11, 2024 Sooo....the title of this thread is a misnomer? Prost!! Phil Link to comment Share on other sites More sharing options...
flahute Posted August 11, 2024 Share Posted August 11, 2024 Any conversation about a proper Mai Tai needs to start with a post from our very own cocktail guru Bruce. This screengrab is from 2020 when I asked him how he would make one. 1 Link to comment Share on other sites More sharing options...
b1gcountry Posted August 12, 2024 Author Share Posted August 12, 2024 Interesting fact about the wray and nephew 17yr... trade vic used the world's supply of that within 1 year of opening, and the Mai tai was far from his most popular drink then. When the Mai Tai actually got popular was around the time they expanded to Hawaii, and they were adding the rhum agricole... That said... traditional does not necessarily mean "my favorite"... and it's certainly fun to figure that out Link to comment Share on other sites More sharing options...
b1gcountry Posted August 12, 2024 Author Share Posted August 12, 2024 6 hours ago, Phil T said: Sooo....the title of this thread is a misnomer? Prost!! Phil Journey before destination... Link to comment Share on other sites More sharing options...
flahute Posted August 17, 2024 Share Posted August 17, 2024 @b1gcountry here’s the recipe I’m liking the most so far. I use Rhum Barbancourt 8yr instead of the Neisson because I don’t have that. 1 Link to comment Share on other sites More sharing options...
b1gcountry Posted August 18, 2024 Author Share Posted August 18, 2024 The French rum is sort of hard to source locally for me. We have plenty of options for cachaca though. Link to comment Share on other sites More sharing options...
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