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Tiki Central / Tiki Drinks and Food / anybody ever tried substituting whiskey for rum in some of the tiki drinks out there?

Post #601823 by Swanky on Wed, Aug 10, 2011 11:35 AM

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On 2011-08-10 10:39, JOHN-O wrote:
Yeah but Chuck, that same thinking would also apply to aged rum. I wouldn't used El Dorado 25-year (or even 15-year) in a Mai Tai. Those rums were meant to be enjoyed neat just like single-barrel Bourbon.

Yes, and no... Look at what Vic was putting in the original Mai Tai. Wray and Nephew 17 YO was it? So, the good rum. But the way most people make their Mai Tai's, you are right.

I make my Mai Tai so that you can and should taste the booze and it makes a difference what it is. Most people make Mai Tais that feature lime juice and syrup, mine features good Martinique rum and good Jamaican rum, or, good Scotch Whisky.

In my book, if you can't taste the booze in a Mai Tai, and I mean really taste it, you are making it wrong and poorly. If you make a Mai Tai with top shelf booze and average shelf booze and no one knows much difference, you are not doing it right.