The Mai Tai, a component study in Mixology - Tiki Drinks and Food

T thejab Grand Member (1 year) Tradewinds Apartments, Alameda, CA Joined: Mar 25, 2002 Posts: 2992	T thejab Posted posted on Sat, Jul 15, 2006 8:11 AM Well discussed martiki. I can't add anything. On to rums. I go with Beachbum Berry's rum "ration" of one ounce Martinique and one ounce Jamaican rums. Currently I use the Rhum St. James Hors D'Age and Appleton Extra or V/X (depending on my booze budget). I've tasted 3 Appleton gold rums (regular, V/X, and Extra) side-by-side and found a big difference between regular and V/X (the V/X was much better) but not as much difference between V/X and Extra, so pick up the V/X if you can't afford the Extra. I am dying to make one with Appleton 21-year old. Has anyone tried it? Hey, if Trader Vic used 17-year Jamaican rum in the first Mai Tai perhaps using the 21-year Appleton (without Martinique) is going to come closest to the original.

Well discussed martiki. I can't add anything.

On to rums. I go with Beachbum Berry's rum "ration" of one ounce Martinique and one ounce Jamaican rums.

Currently I use the Rhum St. James Hors D'Age and Appleton Extra or V/X (depending on my booze budget). I've tasted 3 Appleton gold rums (regular, V/X, and Extra) side-by-side and found a big difference between regular and V/X (the V/X was much better) but not as much difference between V/X and Extra, so pick up the V/X if you can't afford the Extra. I am dying to make one with Appleton 21-year old. Has anyone tried it? Hey, if Trader Vic used 17-year Jamaican rum in the first Mai Tai perhaps using the 21-year Appleton (without Martinique) is going to come closest to the original.

Post #243053 by thejab on Sat, Jul 15, 2006 8:11 AM