Post #43121 by I, Zombie on Tue, Jul 15, 2003 6:19 PM

Thanks for the info on Whaler's. Though I don't have a problem with it in the Mai Tai I make, I'm always interested in learning about different rums. I'll try some of the substitutions mentioned. However, do try the Kaniche if you can find it.

Also, not to be a 'dirty stinker' but Trader Vic also said: "I originally held that it was better to make each individual drink. But with the changes in time and bars, I have changed my recommendations. Now I advise you to use mixes. they're usually good, they're fast, and they're consistent." (31-32, Revised Bartender's Guide). I think we all can agree that Vic's Mai-Tai mix is terrible, and he sacrificed quality to mass produce drinks. But hey, he was a business man. My point is, that as times change (and rums and other ingredients no longer are available) recipes change. I don't think you have to stick to the letter when it comes to making Mai Tais, as long as what you make can reasonably meet the definition and is excellent in taste.

I, Zombie

p.s. I'm really curious about that recipe using the bitters!