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

K KuKu Member Santa Cruz, CA. norcal Joined: May 07, 2008 Posts: 436	K KuKu Posted posted on Sat, May 10, 2008 7:16 PM Indeed it's the Orgeat, when I first started bar tending @ NHYC back in the early 80's they had their own version of a Mai Tai, even though most older members were familiar with the Trader Vic's recipe as was, I and protested at first. They really liked their Yacht Club version and rightly so as it packed a wallop as opposed to a punch. Just as sweet but more rum for the fun. Bottom line they told me was the Orgeat syrup. It was good and I still make them on my own these days and no complaints... 1&1/2oz. each Bacardi Light & Amber Rum Splash of OJ Ditto Pineapple 1/2 oz. Orange Curacao 1/2 oz. Orgeat Syrup 1/2 oz. fresh squeezed lime juice 1/2 oz. Meyers float topped with a splash floater of Bacardi 151. Garnish with sprig of mint, a lime/cherry/orange/pineapple and umbrella

Indeed it's the Orgeat, when I first started bar tending @ NHYC back in the early 80's they had their own version of a Mai Tai, even though most older members were familiar with the Trader Vic's recipe as was, I and protested at first. They really liked their Yacht Club version and rightly so as it packed a wallop as opposed to a punch. Just as sweet but more rum for the fun. Bottom line they told me was the Orgeat syrup.
It was good and I still make them on my own these days and no complaints...
1&1/2oz. each Bacardi Light & Amber Rum
Splash of OJ
Ditto Pineapple
1/2 oz. Orange Curacao
1/2 oz. Orgeat Syrup
1/2 oz. fresh squeezed lime juice
1/2 oz. Meyers float topped with a splash floater of Bacardi 151.
Garnish with sprig of mint, a lime/cherry/orange/pineapple and umbrella

Post #379459 by KuKu on Sat, May 10, 2008 7:16 PM