Post #294104 by dogbytes on Fri, Mar 23, 2007 5:42 PM

Dogbytes' husband here, on the drinks at Lei Lounge. The ingrediants used for the mai tai sounded promising; two rums, orgeat (referred to as "almond syrup"), curacao, lime juice, grenadine; not a Vic's mai tai, but at least no pineapple juice, and they did float the dark rum. However, they free pour and the syrups and liquer were used with a very heavy hand, resulting in a sticky-sweet glop that made my teeth hurt after I got past the float. I did talk to the bartender and asked for a recommendation for something less sweet but still vaguely tropical from their signature drink selection. He recommended their lemongrass collins; this one was essentially a tarted-up tom collins with vodka instead of whiskey. Problem with this one was that the use of 7-Up as the "weak" made it sweet, while using vodka meant it had no real complexity; basically tasted like lemonade.