Post #162541 by MachTiki on Tue, May 31, 2005 12:53 PM

The Mai Tai's ended up being a hit and I learned a few things along the way.

My final recipe was (more or less):
1.75 ltr Bacardi Silver Rum
1 ltr Dr. Swami Sweet 'N Sour Mix
2 large bottles of Unsweetened Pineapple Juice
Fresh Juice of 10 limes
Long pour (5 seconds) of Triple Sec
Short pour (3 seconds) of Orange Curacao & TV Orgeat Syrup
Floated 1 oz. Myer's Rum per glass

Once I had the Silver Rum, Sweet & Sour, Pineapple & Lime juice poured into the 2 gallon container, I added the Triple Sec, Orgeat Syrup and Orange Curacao. Mixed all that together, then dispensed a small amount into a shaker with ice. Added a splash of Dark rum and shook it up to taste it. Tried that, then added little pours of Orgeat Syrup & Orange Curacao until the blend was right. The color came out perfect as well.

This version HAD to be shaken with ice for about 10 seconds before adding the Myer's. A few people tried dispensing the mix straight into an ice-filled glass, then floated the Myer's. The result was a high-octane taste that only mellowed when the ice melted.

If I had to do it again, I might add some fresh Orange Juice and I would have added more ice to the container. The reason I didn't add more ice this time was I wasn't sure how long these were going to sit. As it turned out, we stored quite a bit, so the ice would have deluted the mix too much.

This is by-no-means an exact science, but hopefully a good starting point for those of you who might want to try this recipe.

Have fun tasting along the way

[ Edited by: MachTiki on 2005-05-31 14:21 ]