Post #585305 by thePorpoise on Sun, Apr 17, 2011 11:44 AM

no, i don't mean my suggestion a few days ago that a "dry" mai tai consists of 2 ounces of 15 yr aged rum, with nothing added. (a whole 'nother discussion).

But, let me recommend, trying out the mai tai with a slight reduction in the volume of non-rum ingredients. What I've been going with specifically = 2 oz rum, 1 teaspoon lime, 2 teaspoons orgeat, and 2 teaspoons curacao or triple sec. Serve with mint sprig over a snow cone of ice as always.

I find that the "dry" variation is tastier, and better permits an appreciation for the flavors of the rums employed in the drink. (and, I'm only using Appleton V/X and St. James Ambre-- imagine how much much more the rums will be appreciated with a "dry" approach when using the $30+ Appleton 12 y.o. and the $30+ Clement that appears to be the number one consensus for mai tai mixing). (also- I've enjoyed a mix of 1 oz El Dorado 12 y.o., w/half oz Appleton V/X and half oz. St. James Ambre- very tasty).

I have to think, that back in the 30's or 40's when the mai tai was invented, Americans were mostly drinking gin and whiskey. Rum was not the popular booze of the time. It made sense then to dilute sipping rums with mixers in order to sell it to the masses.

But, times have changed. The American palate has changed. Other liquor and culinary recipes have evolved. Can Tiki not evolve?

The martini, for example, is preferred drier today than when invented. (Indeed, some prefer just a mist of vermouth). Cigar blends have become bolder (did you know, that back in the day the most popular cigar in the U.S. was the mild green "candela" wrapper? now, we prefer bold Tatuaje, Padron, and OpusX cigar blends). Even our cuisine has become bolder, spicier, more flavorful.

And so, it seems to me via a natural evolution, with no disrespect to history, that today's mai tai ought to be a more rum-forward blend.