How to Make the Perfect Mai Tai - Tiki Drinks and Food

T tabuzak Tiki Socialite New York City Joined: Apr 07, 2005 Posts: 314	T tabuzak Posted posted on Thu, Aug 29, 2013 2:36 PM I was privileged to apprentice under Val (as was Gina) for a few months during the last few months at PKNY. All aspects of drink-making there are on a perfectionist level. Val's approach to shaking a Mai Tai works the best that I have experienced. Mai Tais are a dry shake. Glasses are kept chilled until the pour is ready. The glass is packed with crushed ice. The pour is made. More ice is packed on top. An over-proof float is poured on top (not sure if that was in the video?) Garnishes are added. Powdered sugar is sprinkled on the mint. The glass is grasped at the very bottom edge to minimize warming and fingerprints and presented to the customer. This approach maximizes chilling and minimizes dilution. -Jack

I was privileged to apprentice under Val (as was Gina) for a few months during the last few months at PKNY. All aspects of drink-making there are on a perfectionist level. Val's approach to shaking a Mai Tai works the best that I have experienced. Mai Tais are a dry shake. Glasses are kept chilled until the pour is ready. The glass is packed with crushed ice. The pour is made. More ice is packed on top. An over-proof float is poured on top (not sure if that was in the video?) Garnishes are added. Powdered sugar is sprinkled on the mint. The glass is grasped at the very bottom edge to minimize warming and fingerprints and presented to the customer. This approach maximizes chilling and minimizes dilution.

-Jack

Post #691905 by tabuzak on Thu, Aug 29, 2013 2:36 PM