Tiki Central / Tiki Drinks and Food
Mai-Tai's en masse
Pages: 1 15 replies
TR
Tiki Royale
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Mon, May 10, 2004 6:54 PM
Hey everyone, |
D
DrFunk75
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Mon, May 10, 2004 7:11 PM
Tiki Royale, |
UB
Unga Bunga
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Mon, May 10, 2004 8:37 PM
It's more expensive, but one safe route; Trader Vics mai tai mix with (only) fresh limes. |
M
martiki
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Tue, May 11, 2004 8:35 AM
In one bottle: fresh lime juice In another bottle: orgeat, orange curacao, and simple syrup in correct proportions. In a third bottle: aged Jamaican and aged martinique in equal proportions. Take 1-1.5 oz of bottle 1, 1 oz of bottle 2, and 2 oz of bottle three. It works pretty darn well. Any leftover rum combo will have to be consumed in mai tais. |
TR
Tiki Royale
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Tue, May 11, 2004 4:27 PM
Thanks Martin. |
M
martiki
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Tue, May 11, 2004 10:53 PM
If it's just going to be premixed and cold in a jar and poured over ice, you'll want to add a little water to the mix to simulate the water that would be added to it in a shaker with ice. Otherwise, it will taste a little "concentrated". |
B
boingo
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Wed, May 12, 2004 12:03 PM
Would you share the correct proportions ? |
TB
Tiki Brad
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Wed, May 12, 2004 12:33 PM
I agree. For making a large batch, you can't go wrong here. |
M
martiki
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Wed, May 12, 2004 5:55 PM
generally .5 oz orange curacao, .25 oz simple syrup, .25 oz orgeat. |
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TikiTacky
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Fri, Oct 11, 2013 1:12 PM
What's the key to mixing the rums separately from the orgeat mix? |
S
Sunny&Rummy
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Fri, Oct 11, 2013 2:33 PM
Assuming that is just to minimize the potential for wasting good rum if you don't go through the whole batch of premixed cocktail during whatever event you are serving it up for. |
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djmont
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Fri, Oct 11, 2013 2:48 PM
Right. And you definitely don't want to mix in the lime until you're ready to serve. Juice goes off fast. |
D
Dapuma1
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Sat, Oct 12, 2013 8:09 PM
You should be able to dump everything together right before the party, I would let the liquor / rum (VSOP and V/X and Curacao) sit overnight to "blend" in the serving pitcher - 2 bottles each rum and 1 orange curacao About 2 hours ahead of time I would do the lime juice and then add the orgeat - do not add ice to the mixture Have a ice chest with bags of Sonic Ice in it for guests to fill their glass with ice, while the serving container sits at room temp, and that will give you the dilution you are looking for Have mint sprigs in a cup for guests to add Very easy to do, I would use Small Hand Foods Orgeat and use .5 in place of the simple |
DC
Dr. Coruba
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Tue, Oct 22, 2013 6:36 PM
A good friend has the theory that lime does not scale up well, and after many an experiment, I agree with him. If you do make a "batch of Mai Tais" hold back on what would be considered the full amount of lime, say about 75% of what would be otherwise called for. Taste the result. At that point you can adjust your lime upward, if needed, without ruining a whole batch of Mai Tais by over-liming. Also, as Martin mentioned, if you don't or can't shake the batches, adding a touch of water compensates for the unstated ingredient of every drink shaken with ice. I have a bottle at the bar labeled "Melt" for these batch mixing occasions. |
N''
nui 'umi 'umi
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Thu, Oct 24, 2013 12:16 AM
Oh! my bad. I thought the title of this post said Mai Tai’s in mass.I was changing my plans for Sunday morning. |
KD
Kill Devil
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Thu, Oct 24, 2013 7:10 AM
I agree with Dr C --- there's what I call a "terminal velocity" rule with lime: the more you multiply the number of drinks you produce in one batch, the more you have to scale back on the lime. I wish I had the magic formula for lime saturation, but since I hate to make drinks for more than 4 people at a time that won't likely happen anytime soon. |
Pages: 1 15 replies