Post #291788 by DJ Terence Gunn on Wed, Mar 14, 2007 6:13 AM

On 2007-03-13 14:18, Scottes wrote:
The use of different rums will play into it. Already I can tell you that Appleton VX + Myers Dark + Leroux Curacao is very sweet - too sweet for me. But it might balance just fine with a dryer dark, or with a Orgeat that is less sweet that my homemade.

And speaking of Orgeat, all I have is my own homemade stuff, because all I can find is Fees and that rotgut went down the drain. And the limes I get in New England are probably very different than the selection you have in Cali. So we probably already have other differences anyway.

Dilution of water or shaved ice is VERY important to the final result of a mai tai, and can also 'make' or 'break' it. Using Appleton and Myers and Triple Sec, fresh lime juice and orgeat syrup (and don't forget the mint!), I've made mai tais for those who hate sweet tropical drinks, and was applauded by them for my mai tai -- especially when they asked for a second. Ingredients are very important. But one must also know the process of proper measurement.

Scottes, Do they not sell Orgeat syrup in the aisles where coffee is sold in New England, like they do on the West Coast? I lived in the tiny village of Wells, Maine for six months, a few years ago, and I could've sworn the grocery store I shopped at did have a small variety of coffee/Italian soda syrups. But I could be wrong, as I didn't buy any Orgeat during the winter when I was there.