C
Joined: Mar 31, 2009
Posts: 466
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C
On 2010-10-25 21:28, TorchGuy wrote:
I always tip bartenders, but Murray gets big tips. Erik, too. They're both amazing.
Is there anything better than amaretto + simple syrup? He does have orgeat, and falernum. Also, as for orange, you name it, he's got it, from basic curacao to Grand Marnier, Cointreau, Gran Gala and even Creole Shrubb. If there's a better way to make a good scratch Mai Tai, please tell me and there's a good chance they can do it.
This bar has just about everything you could want for mixing. They don't do bottled sour mix, or bottled/commercial mixes for anything. Thing to remember: The Zig Zag's owners are both bartenders themselves. They lured Murray away from Il Bistro up in Pike Place, where he'd worked for years, I think partly because they managed to best Il Bistro's selection by a good few notches.
The rum selection on the web site isn't quite all of their regular list, AND there's the Captain's List, which I'll recount here:
Brugal Extra Viejo $9
Clement (VSOP $9, Hors D'Age $20)
Diplomatico *** $12
El Dorado (3yr Blanco $9, 12yr $15, 15yr $14, 21yr $25)
Flor de Cana (4yr Blanco $7, 12yr $10, 21yr $16)
Gosling's Family Reserve $22
Rhum J.M. Blanco $8
Ron Centenario Reserva Especial $16
Ron Matusalem Platino $6.50
Ron Zaya 12yr $12
Ron Zacapa (23yr $12, XO Solera $30)
Plantation Barbados $10
Santa Teresa 1796 $10
Scarlet Ibis $8
Smith & Cross Navy $9
These are the prices for 2oz. pours.
~ TorchGuy
[ Edited by: TorchGuy 2010-10-25 21:43 ]
Well, if he has orgeat then you are all set. scratch the amaretto/simple syrup and make it 1/2oz orgeat. i prefer Grand Marnier in a Mai Tai, but many like the Creole Shrubb. Either way you have the makings for a first class Mai Tai-one of the greatest classic cocktails ever. go for it.
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