Am I missing something about a Mai-Tai? (Update: Problem Solved!) - Tiki Drinks and Food

S Swanky Tiki Socialite Hapa Haole Hideaway, Knoxville, TN Joined: Apr 03, 2002 Posts: 5398	S Swanky Posted posted on Mon, Jun 4, 2012 12:10 PM I think the "classic" Mai Tai is a bit too sour. I use the juice of half a lime generally. The original recipe, and a proper recipe means quality rums. They should be up front in the drink. So, yeah, that can make it not so hot for some. But that is also sort of the point. You can make 1000 drinks that taste like varying degrees of pineapple or cocoanut and no taste of booze. That is not really quality mixology. The single malt scotch drinker should appreciate a good rum. I might agree that the typical drink is gonna chose a Pain Killer over a Mai Tai 99.99% of the time. It's the .01% we want to seek out, and encourage. And server a damn good Pain Killer too!

I think the "classic" Mai Tai is a bit too sour. I use the juice of half a lime generally.

The original recipe, and a proper recipe means quality rums. They should be up front in the drink. So, yeah, that can make it not so hot for some. But that is also sort of the point. You can make 1000 drinks that taste like varying degrees of pineapple or cocoanut and no taste of booze. That is not really quality mixology.

The single malt scotch drinker should appreciate a good rum.

I might agree that the typical drink is gonna chose a Pain Killer over a Mai Tai 99.99% of the time. It's the .01% we want to seek out, and encourage. And server a damn good Pain Killer too!

Post #639203 by Swanky on Mon, Jun 4, 2012 12:10 PM