Post #659480 by Brandomoai on Thu, Nov 22, 2012 2:02 PM

On 2012-11-21 14:40, Sweet Daddy Tiki wrote:

On 2012-11-20 07:50, Slacks Ferret wrote:
In the mean time, I may have to start making blue mai tais for the folks who don't care about authenticity (that's pretty much everyone who comes to my bar)...

Hey, I come to your bar every once in awhile and I'm a "sophisticated" cocktailian. But really, it doesn't matter what color a mai tai is if it's served in a Kanaloa Kannibal. :drink:

Marie Brizard's Blue Curacao is really good! I don't know if it's the same as their orange curacao, but I've subbed it out for Cointreau in a few recipes just for the colour and was pleasantly surprised! It's the best I've tried, but we can also get Giffard here, which I'll bet is pretty decent. I just can't bring myself to use it in a mai tai. Not while I've got Senor Curacao, Grand Marnier, Creole Shrub, Cointreau, or even DeKuyper's on hand...