Post #212129 by Senor Pedro on Thu, Feb 2, 2006 3:56 AM

"I think the key in a Mai Tai is to let the flavors of the rum come through. Which is why aged rums are better and the flavorings are used sparingly. You don't want orange or almond flavors to dominate the drink."

Im based in London, and we cant get the Variety of Rums that T.V called for in his original recipe.

A few people on this post have highlighted that even if the ingridients are'nt exactly the same, and the balance of the drink comes through, than we can still call the drink by its name.

Here at my bar, South London Pacific, we call it by its true name (even though its not the original ingridients), because there have been too many varients by adding juices and grenadine (????????)

Trader Vic Mai Tai

1 ounce Havana Club Anejo
1 ounce Captain Morgan
1/2 Cointreau
3/4 ounce fresh Lime Juice
1/4 ounce Orgeat
1/2 ounce Gomme

Shaken and served over crushed ice in 12oz Rocks glass

What do you all think???

Senor Pedro