W
Joined: Apr 29, 2004
Posts: 56
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W
Since this seems to have resurrected the ideal Mai_Tai thread, I will post this here.
Regarding Curacao in the TV MaiTai recipe, I think one may need to think of DeKuyper similarly to the Wray and Nephew in that it probably is not what it once was. I know folks have said go for the Marie Brizzard. True, it is good, but also unavailable in some locales. I was reading a British bar recipe book recently in which the author said that triple sec is (or more correctly, was) simply a name for "white" (i.e. clear) orange curacao. Further, that Cointreu (SP?) used to be called triple sec and discontinued that after it sort of became an overused term for a cheaper product based on grain neutral spirits (vodka) rather that brandy as it once was and still is by the finer makers such as Brizzard, Grand Marnier and the aforementioned Cointreu.
So, I tried using Grand Marnier in a
TV MT and it really makes a difference in flavor over the lesser brands.
As to the rock candy syrup, the TV brand has a definite almond and possibly a slight citrus note (could be an acidic preservative) so when I make it at home, I put in a dash of vanilla extract for a batch (or boil with a piece of vanilla bean if I have some.) Overall, the idea is to enhance and support the flavor of very fine sipping rums subtlely with just the right balance of sweet, sour, citrus, almond and vanilla with no one flavor or aroma dominating the mix.
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