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 Wed, Jul 19, 2006 11:01 AM mbanu, I respectfully disagree with 2 things you said: 1. That "any dark full-bodied rum will do". Not really. A full-bodied Jamaican rum tastes much different then a full-bodied demarara then a full-bodied Martinique, etc. The key to selecting the best rums for a Mai Tai are body, smoothness, and age, but mostly how the end result tastes as close as possible to the original, and using say Pussers and Zya (though both excellent rums) would produce a much different drink then using Appleton and St. James. Tradition plays a big role. I also disagree with your contention to use any Orange Curacao. Having tasted different brands side-by-side along with other orange liqueurs, there is much variation. See earlier discussion and previous threads on this. However, all your other tips were spot on, regarding limes, syrups, technique, and presentation.

mbanu, I respectfully disagree with 2 things you said: 1. That "any dark full-bodied rum will do". Not really. A full-bodied Jamaican rum tastes much different then a full-bodied demarara then a full-bodied Martinique, etc. The key to selecting the best rums for a Mai Tai are body, smoothness, and age, but mostly how the end result tastes as close as possible to the original, and using say Pussers and Zya (though both excellent rums) would produce a much different drink then using Appleton and St. James. Tradition plays a big role.

I also disagree with your contention to use any Orange Curacao. Having tasted different brands side-by-side along with other orange liqueurs, there is much variation. See earlier discussion and previous threads on this.

However, all your other tips were spot on, regarding limes, syrups, technique, and presentation.

Post #243849 by thejab on Wed, Jul 19, 2006 11:01 AM