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

TG The Gnomon Member MD-DC-VA Joined: May 01, 2007 Posts: 1293	TG The Gnomon Posted posted on Mon, Jun 25, 2007 9:39 AM I use Mount Gay Eclipse for my mighty Mai Tais. This one was made with a jigger of Mount Gay Eclipse and a jigger of Coruba, plus a shot of Appleton Estate 12 year for the topper. I use Bols Orange Curaçao, home-made orgeat (in this case my Emergency Orgeat Syrup) and home-made, kick-ass rock candy syrup. Shaved ice, of course. Shaken ruthlessly, afterwards poured over the rocks. These days I'm using key limes 'cause they are currently available (Washington DC area). When they disappear, I'll go back to Persian/Tahiti limes. [ Edited by: The Gnomon 2007-06-25 09:41 ]

I use Mount Gay Eclipse for my mighty Mai Tais.

This one was made with a jigger of Mount Gay Eclipse and a jigger of Coruba, plus a shot of Appleton Estate 12 year for the topper.

I use Bols Orange Curaçao, home-made orgeat (in this case my Emergency Orgeat Syrup) and home-made, kick-ass rock candy syrup.

Shaved ice, of course. Shaken ruthlessly, afterwards poured over the rocks.

These days I'm using key limes 'cause they are currently available (Washington DC area). When they disappear, I'll go back to Persian/Tahiti limes.

[ Edited by: The Gnomon 2007-06-25 09:41 ]

Post #314756 by The Gnomon on Mon, Jun 25, 2007 9:39 AM