Pappy Takes a Bartending Course

I think I'm going to make up business cards with the Beachbum's $100 Mai Tai recipe on the back...

This could be the resurgence of something big. Last time this drink swept the nation, yea, the world, a fine Jamaican rum was imbibed to extinction. Can we aspire to achieve the same in this day and age?

Nah. Chip and Andy have numerous acceptable substitutes for the rum(s) to go in.

Those acceptable rum combinations were posted somewhere around here... I'll have to see if I an find the post.

On 2007-08-31 08:46, The Mayor Of Exotica wrote:
This could be the resurgence of something big. Last time this drink swept the nation, yea, the world, a fine Jamaican rum was imbibed to extinction. Can we aspire to achieve the same in this day and age?

Nahhhh..... But we can certainly try!

Thank you for the vote of confidence Scottes, but I fear that even within our ranks the Mai-Tai VS Hawaiian Mai-Tai VS Fill-in-the-blank-Mai-Tai is a hard nut to crack. Too many people are extolling the virtues of the Meyers Float..... Even my "Pink Slip Mai-Tai" is a bit off from the original..... Enough so that I have considered changing the name even more to distance myself from what I hope to make sacred some day, the name Mai-Tai....

I've been watching Robert Hess/Drinkboy giving free bartending training right on the Web and am enjoying it immensely!

http://www.smallscreennetwork.com/

The episode about tools inspired me to get my Boston shaker out and give it another try (although I still really like my OXO three-part shaker).

I have one of those cheat sheets from http://www.cheatsheetpublishing.com . I didn't know how to bartend at the time, but I liked it. It helped me get a start without being embarrassed holding a bartending book in my hand (or my d$*%k either). Maybe it isn't for the experienced bartender, but for the beginner I would recommend it.

An interesting read, and rather depressing.

http://online.wsj.com/article/SB122851909486284015.html

I'll have to add: "something with sour mix and vodka" to my repertoire.

inspired me to get my Boston shaker out and give it another try (although I still really like my OXO three-part shaker).

I switched to a Boston shaker with a cheater tin instead of a mixing glass and I'll never use another shaker again. The two metal parts seal well, come apart easily and you never worry about breaking the mixing glass.

On 2008-12-27 17:03, Tiki Mortis wrote:
An interesting read, and rather depressing.

http://online.wsj.com/article/SB122851909486284015.html

I'll have to add: "something with sour mix and vodka" to my repertoire.

Thanks for sharing this. One of my hopes is that all of the bars mentioned in the article (both good and bad), were sent copies of it from the author.