How do I get the most authentic Mai Tai possible at TVs, or my local bar? - Tiki Drinks and Food

T TorchGuy Member Renton, WA Joined: Apr 24, 2008 Posts: 242	T TorchGuy Posted posted on Tue, Apr 27, 2010 5:16 AM I go visit my BF in San Jose a few times a year, and we always go to TVs at Dinah's Garden, Palo Alto. I admit I'm a poly drink neophyte, and I drink all manner of sweet liqueurs normally, but I've never had a drink there that I didn't like, nor has my BF, and we usually try each other's when it's something the other hasn't had yet. They tend to be complex, not too sweet, all-around tasty stuff. He's had the Mai Tai - I tasted it, and I honestly forget what it was like, but I haven't had one yet. I'm sure any vintage Chinese restaurant in Seattle can give me a horrible, syrupy-sweet Mai Tai with tons of maraschino syrup or Rose's grenadine, but I've heard bad things about the TVs version, too. The rum(s) used is subpar; the TVs Mai Tai mix (the bar version) is good but "not authentic", the San Fran (did I get that right?) version uses curacao and orgeat but the rums used are still not great; etc. etc. etc. We usually strike up a rapport with the tender. Next visit, I want to order a Mai Tai, the classic "we're certain Vic invented it beyond all doubt" cocktail. The tender I usually see there is quite willing to alter drinks for us, and discuss traditional vs. current recipes; he was, for example, willing to say a concise 'yes', and then give details, when I asked if the Suffering Bastard was basically a Mai Tai clone with a cucumber spear, and was willing to give his thoughts on what's different between bar and sale Mai Tai mixes. So I chat up the tender, and I want as traditional a Mai Tai as I can get, and we're assuming he's willing to make it to my given specs. What do I tell him? Which rum(s) in what amounts? Mix, or curacao + orgeat? As much detail as you want to give; I live for details and will write 'em down. On the same line, there are two bars I visit in Seattle which have good tenders who like to discuss recipes, and are willing to make drinks to spec. Are there any nice complex, not-too-sweet drinks on the Vic's average menu that a well-stocked bar should be able to make, or approximate well? I really need my Vic's Fix up here, since our TVs closed! Big TVs faves are the Zombie, Navy Grog, Dr. Funk, Gun Club Punch, Queen's Park Swizzle, Fog Cutter, and Menehune Juice; I'm sure I can find recipes here, but I've no clue about adapting them to the products found in an only slightly above-average bar. I'd also love to ask them to make me a Black Stripe (I have the recipe for that), it's always my last drink of the night. ...if only I could bring in my own mug and have them mix in that... I know one of the two might greenlight that, as they know me well enough. I'll put a question regarding that in another new thread. [ Edited by: TorchGuy 2010-04-27 05:16 ]

I go visit my BF in San Jose a few times a year, and we always go to TVs at Dinah's Garden, Palo Alto. I admit I'm a poly drink neophyte, and I drink all manner of sweet liqueurs normally, but I've never had a drink there that I didn't like, nor has my BF, and we usually try each other's when it's something the other hasn't had yet. They tend to be complex, not too sweet, all-around tasty stuff. He's had the Mai Tai - I tasted it, and I honestly forget what it was like, but I haven't had one yet.

I'm sure any vintage Chinese restaurant in Seattle can give me a horrible, syrupy-sweet Mai Tai with tons of maraschino syrup or Rose's grenadine, but I've heard bad things about the TVs version, too. The rum(s) used is subpar; the TVs Mai Tai mix (the bar version) is good but "not authentic", the San Fran (did I get that right?) version uses curacao and orgeat but the rums used are still not great; etc. etc. etc.

We usually strike up a rapport with the tender. Next visit, I want to order a Mai Tai, the classic "we're certain Vic invented it beyond all doubt" cocktail. The tender I usually see there is quite willing to alter drinks for us, and discuss traditional vs. current recipes; he was, for example, willing to say a concise 'yes', and then give details, when I asked if the Suffering Bastard was basically a Mai Tai clone with a cucumber spear, and was willing to give his thoughts on what's different between bar and sale Mai Tai mixes. So I chat up the tender, and I want as traditional a Mai Tai as I can get, and we're assuming he's willing to make it to my given specs. What do I tell him? Which rum(s) in what amounts? Mix, or curacao + orgeat? As much detail as you want to give; I live for details and will write 'em down.

On the same line, there are two bars I visit in Seattle which have good tenders who like to discuss recipes, and are willing to make drinks to spec. Are there any nice complex, not-too-sweet drinks on the Vic's average menu that a well-stocked bar should be able to make, or approximate well? I really need my Vic's Fix up here, since our TVs closed! Big TVs faves are the Zombie, Navy Grog, Dr. Funk, Gun Club Punch, Queen's Park Swizzle, Fog Cutter, and Menehune Juice; I'm sure I can find recipes here, but I've no clue about adapting them to the products found in an only slightly above-average bar. I'd also love to ask them to make me a Black Stripe (I have the recipe for that), it's always my last drink of the night.

...if only I could bring in my own mug and have them mix in that... I know one of the two might greenlight that, as they know me well enough. I'll put a question regarding that in another new thread.

[ Edited by: TorchGuy 2010-04-27 05:16 ]

Post #526418 by TorchGuy on Tue, Apr 27, 2010 5:16 AM