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

S Scottes Member A Little North Of Boston Joined: Feb 18, 2007 Posts: 490	S Scottes Posted posted on Fri, Oct 12, 2007 11:51 AM On 2007-10-12 09:21, LeChuck wrote: For the aged Martinique I've been using Clément Vieux, which I think is similar to Clément VSOP, but I don't know that for sure. The Vieux is aged more, and definitely stronger than the VSOP. Think Appleton Extra compared to V/X. The VSOP is better for general mixing but the Vieux is probably better for a Mai Tai. Ofcourse I can try to make my own, reading the orgeat thread this seems like a real challenge. The Gnomon and I have been dissecting home made orgeat lately. I'm sure one of us will post a definitive guide when we're done. (If we're ever done.) I would highly recommend The Gnomon's "Emergency Orgeat" which uses store-bought almond milk, thus bypassing all the difficult steps. It's quite good, and a heck of a lot better than Fee's or Monin's.

On 2007-10-12 09:21, LeChuck wrote:
For the aged Martinique I've been using Clément Vieux, which I think is similar to Clément VSOP, but I don't know that for sure.

The Vieux is aged more, and definitely stronger than the VSOP. Think Appleton Extra compared to V/X. The VSOP is better for general mixing but the Vieux is probably better for a Mai Tai.

Ofcourse I can try to make my own, reading the orgeat thread this seems like a real challenge.

The Gnomon and I have been dissecting home made orgeat lately. I'm sure one of us will post a definitive guide when we're done. (If we're ever done.)

I would highly recommend The Gnomon's "Emergency Orgeat" which uses store-bought almond milk, thus bypassing all the difficult steps. It's quite good, and a heck of a lot better than Fee's or Monin's.

Post #338076 by Scottes on Fri, Oct 12, 2007 11:51 AM