"Bottle rested". Love it.
I made a Mai Tai punch last week for a tiki party that my friends were hosting. My challenge was to use ingredients I already had on hand, and to clean up my liquor cabinet(s) as much as possible. The BevMo Classic Mai Tai would have been perfect, but I had not realized it at the time (also I wanted my friends to still be my friends after the party).
I did not want to use one of my precious aged rhum agricoles, so for the rum mix, after some experimentation, I ended up with Leblon cachaça (based on good results obtained previously), Coruba dark Jamaican, and Barbancourt 8 year, in a 2:1:1 ratio. The cachaça fills the space with such a great aroma as soon as it's poured, it's really nice.
For the rest, I went with freshly squeezed lime juice, Trader Vic Mai Tai mix (I have plenty more, if someone's interested... It tastes like simple syrup with lime, orange, and a touch of orgeat. Not something I would buy nowadays, but the vintage label is lovely.).
The orgeat flavor was pretty faint, and I did not have time to make a batch, so I shamelessly added some from an old bottle of Torani (that stuff seems to have an infinite shelf life).
Mise en place
Tasting and adjusting the recipe
I ended up with the following recipe, for a yield of a little over 1/2 gallon:
14 oz Leblon cachaca
7 oz Coruba dark Jamaican
7 oz Barbancourt 8 year
14 oz lime juice (~ 1 dozen limes)
18 oz Trader Vic Mai Tai mix
7 oz Torani orgeat
6 oz water
In retrospect, I should probably have added a bit more water. Maybe twice that amount? I never quite know what to add for punches, and went with ~ 10%.
The whole thing was transported into a Stone beer growler which was really convenient. I brought garnishes too.
The punch was served in a large glass bowl over a giant block of ice. Of course I forgot to take a picture. But not a single drop was left, and my friends are still talking to me afterwards, so everything is good.
Edited by FrogPrincesse, 01 September 2014 - 10:35 AM.