What AreYou Drinking- Right Now? - Tiki Drinks and Food

P poutineki Tiki Centralite Ontario, Canada Joined: Jan 12, 2012 Posts: 80	P poutineki Posted posted on Wed, Sep 26, 2012 5:24 PM Pouring Ribbons in NY has a drink on their menu called Dueling Banjos which is described as basically a Mai Tai subbing 2 bourbons for the rums, lemon for the lime and corn milk (the juice from fresh corn kernels) for the orgeat. I won't be getting to NY anytime soon so I decided to take a crack at it based only on description. They call for Weller Special Reserve and Eagle Rare for the bourbons. I have the Eagle Rare but can't get the Weller in Ontario. Since it's a wheat-based bourbon, I used Maker's Mark instead. They call for Pierre Ferrand Dry Curacao which is also unavailable in Ontario so I used Grand Marnier which is the best quality curacao available here. I followed the Trader Vic's ratios since that's my favorite Mai Tai version (using 1/2 oz corn milk in place of the orgeat and simple) it was a bit heavy on the tart so I added a bit of simple and it balanced out nicely. Since I have no idea what it actually tastes like, I don't know how close I got. But what I did end up with is tasty even if I'm way off. It should have a mint garnish, I snapped the pic before I remembered to go outside and grab a healthy sprig.

Pouring Ribbons in NY has a drink on their menu called Dueling Banjos which is described as basically a Mai Tai subbing 2 bourbons for the rums, lemon for the lime and corn milk (the juice from fresh corn kernels) for the orgeat. I won't be getting to NY anytime soon so I decided to take a crack at it based only on description. They call for Weller Special Reserve and Eagle Rare for the bourbons. I have the Eagle Rare but can't get the Weller in Ontario. Since it's a wheat-based bourbon, I used Maker's Mark instead. They call for Pierre Ferrand Dry Curacao which is also unavailable in Ontario so I used Grand Marnier which is the best quality curacao available here. I followed the Trader Vic's ratios since that's my favorite Mai Tai version (using 1/2 oz corn milk in place of the orgeat and simple) it was a bit heavy on the tart so I added a bit of simple and it balanced out nicely. Since I have no idea what it actually tastes like, I don't know how close I got. But what I did end up with is tasty even if I'm way off.

It should have a mint garnish, I snapped the pic before I remembered to go outside and grab a healthy sprig.

Post #653501 by poutineki on Wed, Sep 26, 2012 5:24 PM