Post #227704 by KuKuAhu on Thu, Apr 20, 2006 1:32 PM

On 2006-04-20 10:56, Chip and Andy wrote:
Is the Mai-Tai becoming the Martini of the Tiki Bar?

Yes, I believe it is. In fact, I believe it has been for some time now. I'd go even one step further and say that the mai tai is the generic term for a tropical drink. I have had many a red colored syrupy mess served to me in a beer glass under the moniker of mai tai.

And, speaking of martini's... just because it is served in a martini glass does not make it a martini. It is a cocktail in a martini glass.

Bingo. Man, we were just talking about that a few months ago. Nothin irritates me more than a "martini menu" where 99.9% of the drinks therein could scarcely be considered a martini in even the most remote sense.

If it is tequila based, it is not a martini. If it contains Godiva liqueur, it is not a martini. Etc.

I am expecting to get flamed for this post...

I would be surprised if you did. I'd say you are absolutely correct.

The oldest recipe I have seen for a martini was as follows:

equal parts gin and french vermouth with a dash of orange bitters.. stir with cracked ice.. serve strained into a martini glass

This is quite a different drink from the cold glass of vodka with an olive I get handed me at most bars. Not that I dislike cold vodka mind you, but I'd order that if it was what I wanted.

No vermouth, no martini. And more vermouth than is the current trend if you please. Much more thank you. Oh, and table the vodka and bring the gin out while you are at it.

Now I'll not argue that these "martini" cocktails are bad, some of them are quite palatable, but they deserve a name of their own.

And while we are at it, doesn't anyone order a gibson anymore? And why are manhattans getting as bad as martinis? I can tolerate the lack of rye and the sub of bourbon, but why do they keep forgetting the bitters?

Good post.

Ahu