Post #32553 by thejab on Fri, May 2, 2003 12:44 PM

*On 2003-05-01 23:51, martiki6 wrote:*Quick question about the float thing: This keeps coming up. I've never read anywhere about a float being on the traditional Mai Tai recipe. There's no mention of one on any of the variants on the tradervics website. Where is there a published recipe with a float?

Good question. I don't have any recipies that call for a float either, but at Emeryville they do the float when you ask for "original style". I don't know when they started doing that. They also serve a "San Francisco style" mai tai at Emeryville if you ask for it but I always forget what is in that one or if it's any different from the "original style".

I have seen a lot of variation in mai tais at Emeryville. For a while they were making the regular ones with Whalers and the mix with the juice of 1/2 a lime (not so good). Last Friday they were making them with gold and dark Trader Vic's rums and the mix and a little lime juice (better but they were a bit sweet so I had to ask for more lime in my second one). The only consistency I have seen is that they add the float when you ask for "original style" which wasn't even on the original. Go figure. They usually taste good.

If anyone knows exactly what the difference between "original" and "San Francisco" mai tais please tell me!

Speaking of drinks with a float, last night I made the Demarara Dry Float from Intoxica and it was very nice. That float of Lemon Hart 151 gave it such a nice aroma and kick! The drink calls for a whopping 2.5 oz. of lime juice which I reduced a bit to taste.