Post #685858 by VinylGeek on Sun, Jul 14, 2013 2:06 PM

Ever since I picked up Beach Bum Berry Remixed, I've wanted to make the Mai Tai 3000 and last night I completed my second attempt and I just don't get it. In your mouth the flavors separate and the agar is super chewy. Maybe if I was able to try one made by Jamie Boudreau, I would feel different. Has anyone else tried to make it or had a really good one?

Some things I learned while making it:

1. The recipe is vague in some areas:
   a. you need to boil the water, not just heat in order to dissolve the agar, otherwise the end product will be gritty
   b. you don't need to freeze the limes and cut them with a meat slicer, you can thinly slice them fresh
   here's a recipe http://londoncocktailscholars.co.uk/how-to-make-edible-sweet-and-sour-lime-chips/
   c. the lime chips take a long time in oven, over three hours and even then, the rind overpowers any sweetness (not sure how the author combats this)
   d. helps to shake the isi cream whipper with the orgeat foam after you charge it, I mean really shake it

2. Agar was hard to find but Asian grocery stores, like 99 Ranch Market in LA, carry it

3. I could not get the Orgeat foam to come out right, made two attempts at this, following the directions to a T and both times the foam was more of a liquid than a foam. Very similar to when the whip cream in a can comes out watery.

4. It's a lot of work, ended up making some Mai Tai 1944's and called it a night

[ Edited by: vinylgeek 2013-07-15 15:21 ]