Post #570265 by swizzle on Sat, Dec 25, 2010 8:58 PM

Hey jardoin, after looking at your recipe I would have said either dump the simple syrup altogether or cut back on both that and the orgeat as well. My personal recipe for a Mai Tai, after making quite a few and adjusting to taste is;

60ml rum. (That is generally what I have on hand at the time and can be just one rum or 30ml each of a combination of two, never white though).

15ml Cointreau. (It is nearly impossible to find a good quality curacao here in Aus. Those you might find can be really expensive. The only ones we can buy easily are those from Baitz and Continental which taste very synthetic. I've yet to see Bols in a liquor store and Marie Brizard can be found occasionally but for some reason I never see curacao from that brand. Never ever seen Senior Curacao of Curacao).

15ml orgeat. (Monin can be found but is about $20 a bottle so I just whatever brand I find at european deli's. Usually about $6 and I can't taste the difference. I dont use any simple syrup at all as I find the orgeat adds enough sweetness and I love the taste of almond anyway).

15-20ml lime juice. ( I originally used 30ml but slowly cut it back to where I am now. I say 15-20 because I use a citrus squeezer and just add whatever I get out of a half a lime).

I also don't shake my Mai Tais, I just pour it into a glass with ice, I prefer not to dilute it too much beforehand as I believe it will do enough of that in the glass. I've been hanging out with a friend lately I hadn't seen in a while and he is really getting into Tiki culture. I made him his very first ever Mai Tai a while ago and since then he's tried a few at various bars i've taken him to but he still says the ones I make are the best.