Post #754340 by howlinowl on Thu, Nov 19, 2015 11:04 AM

Yeah.....I think I'll pass, but not for the reasons you'd think. I'm willin' to try just about anything and this would be no exception. Except..... the recipe calls for that mix, and you have to make a half gallon of it. It's good for a 3 day stretch in the fridge. That's quite a few "Mai-Tais" (making finger quotation marks in the air) in a 3 day bender to use it up. Could cut the recipe in half, but it calls for paturised egg whites. I'm guessing you have to buy this in a carton somewhere.....what the hell do I do with the rest of it?

I'll stick with the tried and true "Bali-Hai San Diego" recipe for home. Someday when I want to burn about 80 miles round trip of gas, I'll hit TB down south and try one.

howlinowl

PS.....Posting recipe below in case it goes bye-bye in the future. Somebody may want it in the future.

Tommy Bahama’s Mai Tai

1 ¾ parts Bacardi Superior
2 ½ parts Mai Tai mix (see recipe)
¼ parts fresh lime juice
¾ part pineapple juice
1 ¼ parts dark rum

Suggested glassware is a double rock if there are no pineapples available. Build in a shaker except the dark rum, top with ice, shake well until chilled, strain over fresh ice, top with dark rum and garnish with an orchid if available.

Mai tai mix:
(Recipe makes 1/2 gallon. Can be stored in the refrigerator for up to 3 days.)
3 oz. egg whites, pasteurized
2 cups sugar
4 cups water
3 ½ cups fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
Whisk egg whites in a large bowl until frothy, stir in the sugar and mix until incorporated and add water and fresh juices and mix thoroughly.