Post #58297 by Rattiki on Tue, Nov 4, 2003 12:39 AM

On 2003-11-03 08:34, Basement Kahuna wrote:
Fresh lime juice is the soul of a Mai Tai. Along with true dark Jamaican (drier than dark Barbados) and true Martinique rum (St James is a good choice).

OK, so here's a question....what sort of limes are we talking about? The 'limes' you find in the US are not really limes at all, but a hybred of a South East Asian lime (Citrus aurantifolia) and a citron (a large, thick skinned, leamon like fruit). From my research I believe this was done in the Near East quite a while back so that limes could be grown in a Meditaranian climate. Years back they grew Asian limes here in South Florida (and they became known as 'Key Limes') until the 1926 hurricane wiped out the citrus groves. Then the growers replaced the Key Lime trees with the bright green Persian or Tahitian limes (Citrus latifolia) because they are easier to grow, easier to pick (no thorns), and due to the much thicker skin, are easier and more economical to ship. And YES there is quite a difference in flavor!

To be quite honest, with 20+ years of international professional cookery under my belt, you guys put most chefs to shame with your purist attitudes about recipes! :lol: :roll:

In the Philippines I was showing the locals (that thought a Mai Tai was made with pineapple juice and grenadine YUK!) how to make a 'real' Mai Tai. I used 2 shots of the local 12 year old Tanduay gold rum, 1/2 a shot of triple sec, a shot of Amaretto, 1/2 shot of simple syrup and the juice of 2 calamansi 'limes' (they are even smaller and seedier than key limes, but a bit orange in color and awesome!). They were surprised by what a heady, dry, sophisticated drink this was, compared to the goop they were used to making.

[ Edited by: Rattiki on 2003-11-04 00:50 ]