The Mai Tai vs. The Samoan Fog Cutter - Tiki Drinks and Food

DTG DJ Terence Gunn Member Joined: Jun 20, 2005 Posts: 250	DTG DJ Terence Gunn Posted posted on Fri, May 2, 2008 1:06 PM One of my latest exotic cocktail passions is making (and drinking!) the Samoan Fog Cutter. I do change the recipe slightly, halfing the amount of lemon juice and using golden Puerto Rican rum rather than light, but such changes only enhance the original recipe a bit more rather than compromise it. The thing that strikes me every time I take that first sip is the similarity in taste -- despite the great difference in ingredients -- the drink has with the traditional Mai Tai. Other than the rum and dilution of crushed/shaken ice, the Orgeat syrup seems to be the strongest binding force behind the similarity of the two drinks. Seems Orgeat syrup has since long been the secret ingredient (which is not so secret anymore!) behind several of Trader Vic's exotic cocktails. It's the power of the almond!

One of my latest exotic cocktail passions is making (and drinking!) the Samoan Fog Cutter. I do change the recipe slightly, halfing the amount of lemon juice and using golden Puerto Rican rum rather than light, but such changes only enhance the original recipe a bit more rather than compromise it.

The thing that strikes me every time I take that first sip is the similarity in taste -- despite the great difference in ingredients -- the drink has with the traditional Mai Tai. Other than the rum and dilution of crushed/shaken ice, the Orgeat syrup seems to be the strongest binding force behind the similarity of the two drinks.

Seems Orgeat syrup has since long been the secret ingredient (which is not so secret anymore!) behind several of Trader Vic's exotic cocktails. It's the power of the almond!

Post #377664 by DJ Terence Gunn on Fri, May 2, 2008 1:06 PM