Lost cocktails of the Bali Hai, San Diego - Tiki Drinks and Food

A arriano Tiki Socialite San Diego Joined: Jun 13, 2006 Posts: 1603	A arriano Posted posted on Thu, Dec 26, 2013 4:51 PM I find the current Mai Tais served at Bali Hai to be bad. Not everyone agrees with me. Some people love them. I think they’re harsh and each time I’ve attempted one, I’ve wished I hadn’t. On the current Bali Hai menu, the World Famous Bali Hai Mai Tai is listed with the words, “No Fruit Juice Added!” They even underline those words for emphasis. To me, this is not something to brag about. The current Bali Hai recipe calls for Sweet ‘n Sour instead of using citrus juice and rock candy syrup. In other words, Bali Hai is boasting that instead of fresh juice, they’re serving you citric acid. Yum! And from other posts on the subject of Bali Hai’s Mai Tai, it appears that the restaurant doubles all the ingredients from the “official recipe” which is why they’re so strong. But the Bali Hai Mai Tai was not always like this. Back in the early days, when I guess the cocktail wasn’t so world famous, Bali Hai’s Mai Tai was made with actual fruit juices, according to old menus. The fact that “fruit juices” is listed as plural on the menu, and no mention of what fruits they were, makes this something of a mystery. One of the juices was certainly lime juice, but what was the second? (And I’m assuming there were only two juices – theoretically there could have been more). My first thought is that one of the juices could be pineapple. Certainly, the “island-style” Mai Tai is pretty common. But it seems to me that if they removed pineapple juice for the version now being served, their regular clientele would have noticed and probably complained. Orange juice is also a commonly added juice to Mai Tais, and if that had been removed for the current version it might not have been that noticeable of a change given that there was (and still is) orange liqueur in the drink. So maybe it was a lime-orange or a lemon-orange combination (the latter is what I believe the Shelter Island’s Whaler’s Punch used). The only other option I can think of is that maybe both lime and lemon juices were used. The Bali Hai’s Daiquiri was made that way. So what’s the answer? I don’t know. So here’s my guess as to how the Mai Tai used to be made. MAI TAI 1 oz Puerto Rican Rum (I used Cruzan light) 1 oz Demerara Rum (I used Lemon Hart) ½ oz Orange Curacao ¼ oz Orgeat ½ oz Simple Syrup ½ oz Fresh Lemon Juice ¼ oz Fresh Lime Juice Combine ingredients -- except Demerara rum -- in a cocktail shaker and shake with crushed ice. Pour into a double rocks glass. Float Demerara rum. Garnish with a lime wedge. This is a pretty good cocktail, and certainly has the foundation of a true Mai Tai. Give it a whirl and let me know what you think. "I am Lono!" -- Hale Ka'a Tiki Lounge [ Edited by: arriano 2013-12-26 16:57 ]

I find the current Mai Tais served at Bali Hai to be bad. Not everyone agrees with me. Some people love them. I think they’re harsh and each time I’ve attempted one, I’ve wished I hadn’t. On the current Bali Hai menu, the World Famous Bali Hai Mai Tai is listed with the words, “No Fruit Juice Added!” They even underline those words for emphasis. To me, this is not something to brag about. The current Bali Hai recipe calls for Sweet ‘n Sour instead of using citrus juice and rock candy syrup. In other words, Bali Hai is boasting that instead of fresh juice, they’re serving you citric acid. Yum! And from other posts on the subject of Bali Hai’s Mai Tai, it appears that the restaurant doubles all the ingredients from the “official recipe” which is why they’re so strong.

But the Bali Hai Mai Tai was not always like this. Back in the early days, when I guess the cocktail wasn’t so world famous, Bali Hai’s Mai Tai was made with actual fruit juices, according to old menus. The fact that “fruit juices” is listed as plural on the menu, and no mention of what fruits they were, makes this something of a mystery. One of the juices was certainly lime juice, but what was the second? (And I’m assuming there were only two juices – theoretically there could have been more). My first thought is that one of the juices could be pineapple. Certainly, the “island-style” Mai Tai is pretty common. But it seems to me that if they removed pineapple juice for the version now being served, their regular clientele would have noticed and probably complained. Orange juice is also a commonly added juice to Mai Tais, and if that had been removed for the current version it might not have been that noticeable of a change given that there was (and still is) orange liqueur in the drink. So maybe it was a lime-orange or a lemon-orange combination (the latter is what I believe the Shelter Island’s Whaler’s Punch used). The only other option I can think of is that maybe both lime and lemon juices were used. The Bali Hai’s Daiquiri was made that way.

So what’s the answer? I don’t know. So here’s my guess as to how the Mai Tai used to be made.

MAI TAI
1 oz Puerto Rican Rum (I used Cruzan light)
1 oz Demerara Rum (I used Lemon Hart)
½ oz Orange Curacao
¼ oz Orgeat
½ oz Simple Syrup
½ oz Fresh Lemon Juice
¼ oz Fresh Lime Juice

Combine ingredients -- except Demerara rum -- in a cocktail shaker and shake with crushed ice. Pour into a double rocks glass. Float Demerara rum. Garnish with a lime wedge.

This is a pretty good cocktail, and certainly has the foundation of a true Mai Tai. Give it a whirl and let me know what you think.

"I am Lono!" -- Hale Ka'a Tiki Lounge

[ Edited by: arriano 2013-12-26 16:57 ]

Post #703121 by arriano on Thu, Dec 26, 2013 4:51 PM