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Mai Tai Recipes


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317 replies to this topic

#301 JoNorvelleWalker

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Posted 02 July 2014 - 08:33 PM

Having just hiked home from work in the tail end of a thunderstorm...pausing only for a shower and some peanuts:

 

1 1/2 oz W&N overproof

1 1/2 oz Neisson Blanc

1/2 oz Cointreau

1 oz fresh lime juice

1/2 oz orgeat

 

 

This I was not as wild about as the similar mai tai made with La Favorite in place of Neisson Blanc above.  Nice, mind you, and some subtle dunder of the W&N now makes it through.  But the orange from the Cointreau is out of balance.  And I don't get hit in the face with the same La Favorite funk.

 

I measured as accurately as I could, and both recipes have the same amount of alcohol, so that is not a factor.  However this time I confess I used a green straw rather than a blue.



#302 EvergreenDan

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Posted 03 July 2014 - 05:21 AM

However this time I confess I used a green straw rather than a blue.

Delightful!


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#303 Rafa

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Posted 03 July 2014 - 09:50 AM

 

I made this. Well. Kind of. I used my commercial orget--not a fancy brand like Small Hand, either--and Mount Gay XO in place of the El Dorado. And, er, Cointreau instead of Creole Shrubb. And I don't have Lemon Hart or any other overproof rum, bar the rather assertive Inner Circle, so I left that bit out entirely. Which is to say I didn't make it. Still pretty good, tho'.

 

This recipe, by the way, and just to sate my mania for attribution, is by the great Jessica Gonzalez, ex-NoMad and Death & Co. 


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#304 JoNorvelleWalker

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Posted 03 July 2014 - 06:01 PM

To possibly save my sanity, I set out to recreate the mai tai I was so enamored of the other night:

 

1 1/2 oz W&N overproof

1 1/2 oz La Favorite Blanc

1/2 oz Cointreau

1 oz fresh lime juice (generous)

1/2 oz orgeat

 

 

Shaken and dumped, spent half lime and mint.  Yellow straw.  Yes, I can report this drink is every bit as good as the other night.  Perfectly in balance.  Everything a mai tai should be... at least to my taste.

 

One thing I blew:  I remembered the straw as being yellow, but I see from my prior post that it was blue.  But this is good:  I have eliminated straw color as a variable!  (Though I must say green is prettier.)

 

Thus the only differences between this mai tai and the so-so mai tai of last night are the La Favorite in place of Neisson Blanc and slightly more lime juice.  By "generous" I mean maybe an ounce and a quarter.  Anyhow, it was the juice of one lime, which is, as I recall, what Vic calls for.



#305 JoNorvelleWalker

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Posted 06 July 2014 - 08:57 PM

Last night:

 

1 1/2 oz W&N overproof

1 1/2 oz La Favorite Blanc

1/2 oz Cointreau

1 oz fresh lime juice (generous)

1/2 oz orgeat

 

 

For whatever reason it tasted a little funny after aviations.  Must have been all that lemon juice.  Anyhow, tonight I continue my experiments with La Favorite:

 

1 oz S&C

1 oz Pusser's

1 oz La Favorite Blanc

1/2 oz Ferrand dry curacao

1 1/4 oz fresh lime juice (generous...limes were 8 for $1.99 today)

1/2 oz orgeat

 

 

This is very good and maybe more like a traditional mai tai than the La Favorite Blanc/W&N combination.  If I had to be critical I'd say the La Favorite Blanc/W&N/Cointreau recipe was better balanced.  This version might have been even nicer with Grand Marnier in place of Ferrand.



#306 JoNorvelleWalker

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Posted 07 July 2014 - 07:59 PM

It's been so hot here today!  After sunset I warmed up with a Cana Brava daiquiri.  Oh the pain as my frozen flesh stuck to the Yukiwa!  I could drink daiquiris all night, but them I wouldn't learn anything, would I?

 

1 1/2 oz W&N overproof

1 1/2 oz La Favorite Blanc

1/2 oz Ferrand dry curacao

1 oz fresh lime juice (generous)

1/2 oz orgeat

 

 

The Ferrand is a little more mellow than Cointreau.  Which I like better would require much more testing than I can accomplish in one night.  Plus a lot of peanuts.



#307 JoNorvelleWalker

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Posted 07 July 2014 - 08:48 PM

Next:

 

1 oz S&C

1 oz Pusser's

1 oz La Favorite Blanc

1/2 oz Grand Marnier

1 oz fresh lime juice (generous, though not as generous as I might like)

1/2 oz orgeat

 

 

I apologize that I was not up to testing this recipe last night.  One must acknowledge her own limits.  However I must say I like this muchly!  It is a pleasant combination.  Pusser's possesses a nice funk.  So many rums, so little time.  With these rums Grand Marnier works better than Ferrand for me.

 

 

Edit:  yellow straw this time.


Edited by JoNorvelleWalker, 07 July 2014 - 08:50 PM.


#308 JoNorvelleWalker

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Posted 16 July 2014 - 10:06 PM

I've been going back and forth between the last two mai tai recipes.  They are different, but I can't decide which I prefer.  One could have worse problems.  Still looking for more rums to try.



#309 Hassouni

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Posted 17 July 2014 - 07:27 AM

Try Weber Haus Cachaça, it's like agricole on steroids



#310 tanstaafl2

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Posted 17 July 2014 - 09:40 AM

Try Weber Haus Cachaça, it's like agricole on steroids

 

A local Brazilian steakhouse has that brand with a relatively well aged version available (maybe 5yo?) but apparently they get a special deal as I can't get it at retail so far. Presumably for that reason they are pretty fond of it which has discouraged me from trying more than a single pour. I though it was good but not great. The bottle was probably 2/3 empty and no telling how long it had been on the shelf so maybe that affected it a bit.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
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#311 JoNorvelleWalker

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Posted 17 July 2014 - 07:43 PM

I did acquire a cachaca today, but not Weber Haus.  What I have is Leblon Cachaca Reserva.  I have not yet sampled the Leblon but I have hopes for an interesting mai tai.  Tonight's research is new rum in the zombie!



#312 tanstaafl2

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Posted 18 July 2014 - 02:46 PM

I did acquire a cachaca today, but not Weber Haus.  What I have is Leblon Cachaca Reserva.  I have not yet sampled the Leblon but I have hopes for an interesting mai tai.  Tonight's research is new rum in the zombie!

 

I have the Leblon Reserva and liked it but it did not quite fully scratch my itch to try reasonably well aged cachaça (Maybe at least 5 years or so. The Leblon is reportedly about two years old). Still had a pretty notable youngish twang to it. Not sure I fully appreciate the grassy versus earthy distinction Tiare makes either but that may just be me.

 

Then again I am not completely sure what that itch is supposed to be! I suppose I am comparing it to aged agricole but maybe that isn't fair. But until I can find a few bottles of reasonably well aged good quality cachaça (not that I am sure I even know which brands are "good quality". There are so many options in Brazil that never get to the States as noted earlier) to spend some time with so that I can really try to scratch it I guess I won't know!


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#313 mukki

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Posted 20 July 2014 - 05:12 PM

From the Small Hand Foods website:

1.5 oz aged Jamaican rum (I used Appleton Reserve)
.75 oz lime juice
.5 oz Cointreau
.5 oz orgeat (I used St. Vincent orgeat)
barspoon of demerera syrup

Enjoyed this one very much, if a tad sweet.

#314 Hassouni

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Posted 20 July 2014 - 07:18 PM

Def not enough rum.....



#315 mukki

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Posted 21 July 2014 - 02:20 PM

Def not enough rum.....


Yes, I noticed most of the recipes immediately upthread are using double the rum...

#316 Hassouni

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Posted 21 July 2014 - 03:36 PM

2 oz is standard



#317 JoNorvelleWalker

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Posted 21 July 2014 - 08:18 PM

I agree, not enough rum!  Now what was the question?

 

It seems feste may have changed her mai tai recipe!  (And sadly brought it more in line with that of her employer's.)  It now sounds kind of vile.  I wish feste would come back to eGullet and dialog with us!  Back when I transcribed the classical mai tai recipes hers was slightly different:

 

http://forums.egulle...ipes/?p=1939568

 

 

Mukki, if you are using feste's recipe, you should at least try her orgeat.  It is good stuff.  Many large bottles I have gone through.  I cannot recommend it enough.

 

 

 

Edit:  CF.:

 

http://forums.egulle...ipes/?p=1939374


Edited by JoNorvelleWalker, 21 July 2014 - 08:27 PM.


#318 JoNorvelleWalker

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Posted Yesterday, 11:27 PM

To revisit and slightly modify a previous experiment:

 

1 oz S&C

1 oz Pusser's

1 oz Neisson Reserve Speciale

1/2 oz Grand Marnier

1 oz fresh lime juice

1/2 oz orgeat

 

 

This was very good.  Had two.  Was (am) very tempted by the thought of three,  (And for once I have excess ice!)

 

For the first of the two I used well more than one ounce of lime juice.  This recipe works better with just one ounce of lime.