Post #243041 by Chip and Andy on Sat, Jul 15, 2006 5:19 AM

On 2006-07-14 21:31, martiki wrote:

1. Limes- Chances are very good that he made the first Mai Tai with a Bearss/Persian....

...Vic's locations never shake the shell, and neither did the Trader. Peel oil is aromatic, but can be bitter in too high a dose. Hand squeezing the shell will bring the oils to the surface so when placed on top of the Mai Tai, it will provide the aromas without the bitter taste. ...

2. Orgeat- I have made the recipe that Swanky posted and it creates an absolutely superb product. Really wonderful and aromatic....

3. Curacao- ...And there are important differences between all those products listed by C&A- they are not interchangeable.

Bring on the rum discussion!

Thank you Martiki, I was hoping you would join our discussion. You have probably the most unique insight into this topic and most of us on the East Coast would love to sit and talk story with you for that same reason.

And, thank you also for the insight on the Curacao. I did not mean to imply that Curacao was interchangeable with any of the others, I merely want everyone to taste and share with us which options they do have. I have heard of many using a Patron product that I am anxious to here the taste description of.

When we get to the rums we will also begin the discussion on how best to adjust the recipe for a 'perfect Mai-Tai' to account for the variations in products being used.

And, for those of you playing along at home, if you don't already have some Jamaican and Martinique rums you will want to start shopping. Those two islands/nations/styles will be the starting point for our rum discussion.

Any more taste opinions on Curacao, Orgeat, or Lime?