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

CAA Chip and Andy Member Corner table, Molokai Lounge, Mai-Kai. Joined: Jul 13, 2004 Posts: 2277	CAA Chip and Andy Posted posted on Thu, Oct 11, 2007 5:16 AM On 2007-06-28 23:38, dianalily wrote: This evening's recipe: 1oz Cruzan Black Cherry Rum* 1oz Cruzan Dark Rum 1/2oz Rose's Triple Sec 1/2oz Orgeat (almond syrup) 1oz pineapple juice 1oz orange juice dash Giroux's Grenadine to color dash lime juice Shake and strain. Serve in highball (hawaiian tiki-motif ceramic, preferably) over ice. Garnish with skewer of orange, lime and cherry. And an umbrella!... Aloha dianalily and welcome to TC. And welcome to the discussion of the Mai-Tai, what I hope to make the 'perfect presentation' of the Tiki Drink world...... Your recipe sounds like quite the presentation for a Island-Style Mai-Tai. And the umbrella is the perfect touch! Did you get pictures of the finished drink you can share? And then, the Black Cherry Rum sounds like fun, but I would pair it with the darkest rum I had to try and highlight the softer cherry notes. But that is a guess since I haven't tried the rum yet.... does it taste good, or is the flavor candy-like and overly sweet? And then, I would loose the Rose's Triple Sec and get something a bit better overall. You are only using a half-ounce so it really should be 'the good stuff.' Try some Cointreau, I find it brings both a wonderful nose and taste to the drink. And, since I am offering my unsolicited opinion of your yummy sounding drink, I would loose the pineapple and orange juice as well. You will have to increase the lime, obviously, and you will have to either dash up your grenadine or switch to a bar syrup to bring the sweetness back. But, if you did all of that you would be back to a Classic Mai-Tai, which is my favorite. If you can't tell, I am not too keen on Island-Style Mai-Tais. There is nothing wrong with them, and if that is what you like please keep making them. My only request to you (the entire drink making universe really) is that you clarify to your guests/patrons/whomever you are serving to that you are making an Island-Style or Hawaiian-Style Mai-Tai. There is nothing more frustrating that sitting down, being offered a Mai-Tai, and then being presented a tall hurricane glass filled with a bunch of stuff you weren't expecting. And the same goes in reverse, if you are expecting the tall hurricane glass and you are presented with a old-fashioned you are so going to go WTF? to the bartender.... [ Edited by: chip and andy 2007-10-11 07:06 ]

On 2007-06-28 23:38, dianalily wrote:
This evening's recipe:

1oz Cruzan Black Cherry Rum*
1oz Cruzan Dark Rum
1/2oz Rose's Triple Sec
1/2oz Orgeat (almond syrup)
1oz pineapple juice
1oz orange juice
dash Giroux's Grenadine to color
dash lime juice

Shake and strain. Serve in highball (hawaiian tiki-motif ceramic, preferably) over ice. Garnish with skewer of orange, lime and cherry. And an umbrella!...

Aloha dianalily and welcome to TC. And welcome to the discussion of the Mai-Tai, what I hope to make the 'perfect presentation' of the Tiki Drink world......

Your recipe sounds like quite the presentation for a Island-Style Mai-Tai. And the umbrella is the perfect touch! Did you get pictures of the finished drink you can share?

And then, the Black Cherry Rum sounds like fun, but I would pair it with the darkest rum I had to try and highlight the softer cherry notes. But that is a guess since I haven't tried the rum yet.... does it taste good, or is the flavor candy-like and overly sweet?

And then, I would loose the Rose's Triple Sec and get something a bit better overall. You are only using a half-ounce so it really should be 'the good stuff.' Try some Cointreau, I find it brings both a wonderful nose and taste to the drink.

And, since I am offering my unsolicited opinion of your yummy sounding drink, I would loose the pineapple and orange juice as well. You will have to increase the lime, obviously, and you will have to either dash up your grenadine or switch to a bar syrup to bring the sweetness back.

But, if you did all of that you would be back to a Classic Mai-Tai, which is my favorite. If you can't tell, I am not too keen on Island-Style Mai-Tais. There is nothing wrong with them, and if that is what you like please keep making them.

My only request to you (the entire drink making universe really) is that you clarify to your guests/patrons/whomever you are serving to that you are making an Island-Style or Hawaiian-Style Mai-Tai. There is nothing more frustrating that sitting down, being offered a Mai-Tai, and then being presented a tall hurricane glass filled with a bunch of stuff you weren't expecting. And the same goes in reverse, if you are expecting the tall hurricane glass and you are presented with a old-fashioned you are so going to go WTF? to the bartender....

[ Edited by: chip and andy 2007-10-11 07:06 ]

Post #337834 by Chip and Andy on Thu, Oct 11, 2007 5:16 AM