Mai Kai - Tiki Archeology - General Tiki

G GatorRob Member Orlando Joined: Aug 20, 2004 Posts: 1784	G GatorRob Posted posted on Mon, Jan 23, 2012 3:26 PM I'm really intrigued by this statement: What separates the good mixologist of tropical drinks from the ordinary is the blending of the juices and the weight of the syrup Interesting that Mariano mentions the blending of the juices rather than what we might typically perceive to be of more importance, the blending of the rums. Also, the weight of the syrup IS a big factor in the overall enjoyment of the drink in my experience. The mouthfeel of the drink is so important and is highly affected by the viscosity of the syrups used. I also find it fun to know that a 15-year-old Jamaican rum was used in the Mai-Tais. As we know, it hasn't been common for a very long time to mix standard off-the-menu drinks with extra aged spirits like that, save for today's newer bars that focus more on skilled mixology. How I wish Mariano were still around to pick his brain! Anyway, thanks DC for the post. :D

I'm really intrigued by this statement:

What separates the good mixologist of tropical drinks from the ordinary is the blending of the juices and the weight of the syrup

Interesting that Mariano mentions the blending of the juices rather than what we might typically perceive to be of more importance, the blending of the rums. Also, the weight of the syrup IS a big factor in the overall enjoyment of the drink in my experience. The mouthfeel of the drink is so important and is highly affected by the viscosity of the syrups used.

I also find it fun to know that a 15-year-old Jamaican rum was used in the Mai-Tais. As we know, it hasn't been common for a very long time to mix standard off-the-menu drinks with extra aged spirits like that, save for today's newer bars that focus more on skilled mixology.

How I wish Mariano were still around to pick his brain! Anyway, thanks DC for the post. :D

Post #622147 by GatorRob on Mon, Jan 23, 2012 3:26 PM