Post #769726 by mikehooker on Thu, Oct 27, 2016 11:27 AM

On 2016-10-26 17:06, mmaurice wrote:
Mikehooker what is your Mai Tai recipe? Always excited trying different balances of the same drink.

Typically...

3/4 oz lime
1/2 oz orgeat
1/2 oz curacao
1 oz Jamaican
1 oz Martinique or Demerara

No sugar

Appleton 12 is pretty much my standard Jamaican. When I use Clement VSOP or Damoiseau VSOP I stick with either Senior Curacao or Pierre Ferrand. If I'm going with El Dorado 12 I sometimes use the Creole Shrub as my curacao. But I find it too intense to mix the Shrub with an agricole rum. I'm real happy with quality and flavor of the BG Reynolds orgeat and find that using 1/2 oz of it deems the added sugar/rich sugar syrup unnecessary.

I love experimenting with different rum combos but those are among the favorite. And these are the proportions I start with when experimenting with other combos.

On 2016-10-27 00:33, nui 'umi 'umi wrote:

Mike., Difficult to tell from the pix if those are under developed Persian or Large Mexican/Key Limes.If those are Persians, try feeding em as soon as you see the first blooms this spring. I give my citrus plenny water and fertilizer from Spring til late Summer. My Key Lime gives me lotsa fruit but I don’t use them in my drinks-Too bitter for me.
Cheers

The tree is supposed to be Persians. I was waiting for them to lighten in color but they started shriveling and getting harder so I figured I'd go ahead and pull them. I didn't expect to get any fruit at all this year because, following advice from Ace and some online sleuthing, I realized I wasn't doing proper fertilization or watering. And it was the end of the fertilization season by the time I learned how to care for it.

And for what it's worth, the tree is in a pot, not in the ground, We did that so we could bring it in during the winter but now I'm thinking the cold we get in Austin is probably not intense enough to kill the tree and perhaps we should go ahead and plant it...