Orange Liquor Throwdown Challenge - Tiki Drinks and Food

T tabuzak Tiki Socialite New York City Joined: Apr 07, 2005 Posts: 314	T tabuzak Posted posted on Wed, May 26, 2010 10:13 AM Hello Mama Z, As a former resident of Pennsylvania (my family still lives there), I hear your plea. Since I am often called to task to do some bartending at family events, I find myself always traveling with supplements to the local available cocktail ingredients. The Pennsylvania Sate Liquor Control Board offers their product pricelist as a .pdf online (http://www.lcbapps.lcb.state.pa.us/webapp/Product_Management/Files/productCatalog.PDF) with much undue pride I might add. Chip's suggestions make sense to me in your particular pinch. I always liked the idea of using cointreau but never got the balance right. Since Chip says he's done it, I will give it another try. Better to risk going high on the quality than compensating for mediocre ingredients. When you do get the opportunity to purchase at will, I go along with those who are using Curacao or Creole Shrub in their Mai Tais. I use the Marie Brizard orange curacao. It's my current favorite. I tried their Grand Orange also but found it too dry. I use Martiki-bird's homemade orgeat (when I can) and it's not as sweet as commercially available. The Grand Orange isn't that easy to come by either. Martiki-bird came up with a good idea recently after we attended a Compass Box Whisky tasting. Compass Box makes an orange zest infused whisky product called "Orangerie." She subbed that for curacao in a Mai Tai and got a wonderful drink - a smokey Mai Tai. Hmmmm... maybe we should call it the LOST Mai Tai. ; - ) I wouldn't do that to all my Mai Tais, of course! -Jack

Hello Mama Z,

As a former resident of Pennsylvania (my family still lives there), I hear your plea. Since I am often called to task to do some bartending at family events, I find myself always traveling with supplements to the local available cocktail ingredients. The Pennsylvania Sate Liquor Control Board offers their product pricelist as a .pdf online (http://www.lcbapps.lcb.state.pa.us/webapp/Product_Management/Files/productCatalog.PDF) with much undue pride I might add.

Chip's suggestions make sense to me in your particular pinch. I always liked the idea of using cointreau but never got the balance right. Since Chip says he's done it, I will give it another try. Better to risk going high on the quality than compensating for mediocre ingredients.

When you do get the opportunity to purchase at will, I go along with those who are using Curacao or Creole Shrub in their Mai Tais. I use the Marie Brizard orange curacao. It's my current favorite. I tried their Grand Orange also but found it too dry. I use Martiki-bird's homemade orgeat (when I can) and it's not as sweet as commercially available. The Grand Orange isn't that easy to come by either.

Martiki-bird came up with a good idea recently after we attended a Compass Box Whisky tasting. Compass Box makes an orange zest infused whisky product called "Orangerie." She subbed that for curacao in a Mai Tai and got a wonderful drink - a smokey Mai Tai.

Hmmmm... maybe we should call it the LOST Mai Tai. ; - )

I wouldn't do that to all my Mai Tais, of course!

-Jack

Post #532353 by tabuzak on Wed, May 26, 2010 10:13 AM