Post #793602 by Sandbartender on Wed, Mar 6, 2019 1:51 PM

On 2019-03-06 12:50, Prikli Pear wrote:

On 2019-03-06 07:31, tikiskip wrote:
Did you know there was cinnamon in the drink jet pilot from the Mai Kai?
If you have had one you might say "really, I don't taste it, wait I guess maybe".
That is a successful drink and is one of not only my favorite drinks at the Mai Kai but a favorite of many people.

I think the question isn't "can you taste it," but rather "can you taste its absence"? Some ingredients/flavors aren't apparent on their own, but act as boosters/enhancers or maybe bridges among other flavors present. They don't stand out on their own, but if omitted, you immediately realize something is missing, even if you can't put your finger on what it is.

As for your mint question, I confess I'm not a huge fan of the mai tai. I'll drink them, but there's a long list of cocktails I'd rather drink instead. Whenever I make them, I always make an effort to include the mint sprig. I've understood the aromatic component primes the consumer for the flavors to come--I certainly know that once bruised, that mint scent is inescapable. Maybe it's essential, maybe it's the power of suggestion, or maybe it's just the theatrical nature of the presentation. Tiki's as much about ritual as anything, so I like to include that component, regardless.

I think you nailed it, Prikli Pear-
I'm one of those guys that can, generally speaking, sit down for a meal and by the end of it suss out exactly what was used in a dish. I've done it tons of times when my wife or son LOVED something we had while dining out.
You can (or at least, I can) pretty accurately also tell when something is off, proportion-wise, or straight up missing.

Can I taste the cinnamon in a Jet Pilot? ABSOLUTELY! I can also very easily tell when there is too much/little/or a weird 'off' syrup or a juice that is too old and starting to oxidize.

On 2019-03-06 07:47, tikiskip wrote:
Hey one more open question,
Does a Mai Tai need the mint?

Yes. In my book it is an essential part of the drink. I thump it on the rim of the glass before I pour the drink, and after a sip or two I generally mash it down into the drink
and give it another crush/muddle with my straw/swizzle. Same way you need the lime shell. The aromatics and oils do things to the rum and orgeat that you just can't get otherwise.

I'm not going to throw a Mai Tai in someone's face if they served me one without the mint/lime, but if I'm making it for myself/wife/guests, you can put hard money on them BOTH being there.