Orange Liquor Throwdown Challenge - Tiki Drinks and Food

S Scottes Member A Little North Of Boston Joined: Feb 18, 2007 Posts: 490	S Scottes Posted posted on Wed, Mar 14, 2007 6:40 AM On 2007-03-14 06:13, DJ Terence Gunn wrote: Ingredients are very important. But one must also know the process of proper measurement. Agreed, but if all the Mai Tais are made the same - except for the orange - then the comparison should be the same. If one can't consistently make a good Mai Tai then using this drink for a comparison of orange liqueurs will probably be less than ideal, perhaps even meaningless. On 2007-03-14 06:13, DJ Terence Gunn wrote: 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 have only found 1 almond syrup in such searches. It was not a name known to me even after all my searching about Mai Tai recipes. I was not impressed with the ingredient list - HFCS and "natural flavors" were included. It doesn't make sense to me to use a no-name almond syrup which has HFCS, especially when I can make a damned good Orgeat using organic cane sugar, high-quality organic almond extract, and Montreaux Orange Flower Water. I spent less time making a batch of Orgeat than searching for Orgeat or almond syrup. Again this falls into consistently making a drink using quality ingredients. HFCS is not a quality ingredient. By making my own Orgeat - a very simple process - I get to adjust it to the way I like my Mai Tai. For instance my current batch has too much sugar, so that a Mai Tai with Appleton VX & Myers Dark is too sweet for me. It works very well with a Mai Tai made with a Appleton Extra and Clement VSOP - but this pairing makes my Mai Tais twice the price as yours. In the end, homemade Orgeat allow me another control point in the balance of the Mai Tai. [ Edited by: Scottes 2007-03-14 06:40 ]

On 2007-03-14 06:13, DJ Terence Gunn wrote:
Ingredients are very important. But one must also know the process of proper measurement.

Agreed, but if all the Mai Tais are made the same - except for the orange - then the comparison should be the same. If one can't consistently make a good Mai Tai then using this drink for a comparison of orange liqueurs will probably be less than ideal, perhaps even meaningless.

On 2007-03-14 06:13, DJ Terence Gunn wrote:
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 have only found 1 almond syrup in such searches. It was not a name known to me even after all my searching about Mai Tai recipes. I was not impressed with the ingredient list - HFCS and "natural flavors" were included. It doesn't make sense to me to use a no-name almond syrup which has HFCS, especially when I can make a damned good Orgeat using organic cane sugar, high-quality organic almond extract, and Montreaux Orange Flower Water. I spent less time making a batch of Orgeat than searching for Orgeat or almond syrup.

Again this falls into consistently making a drink using quality ingredients. HFCS is not a quality ingredient. By making my own Orgeat - a very simple process - I get to adjust it to the way I like my Mai Tai. For instance my current batch has too much sugar, so that a Mai Tai with Appleton VX & Myers Dark is too sweet for me. It works very well with a Mai Tai made with a Appleton Extra and Clement VSOP - but this pairing makes my Mai Tais twice the price as yours. In the end, homemade Orgeat allow me another control point in the balance of the Mai Tai.

[ Edited by: Scottes 2007-03-14 06:40 ]

Post #291790 by Scottes on Wed, Mar 14, 2007 6:40 AM