Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Mai Tai Recipes


  • Please log in to reply
359 replies to this topic

#331 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,051 posts
  • Location:San Diego, CA

Posted 31 August 2014 - 11:58 PM

If someone volunteers, I can provide the Bacardi white. I inherited a bottle, 1.75 L size, and it's taking up space. 

 

Maybe the fact that the cocktail is served in a hurricane glass is a clue, because the recipe looks like a mash-up between a Hurricane and a Mai Tai. Otherwise I am not sure how to explain the passion fruit. It's just missing a touch of grenadine.



#332 Adam George

Adam George
  • participating member
  • 500 posts
  • Location:Horsham - UK

Posted 01 September 2014 - 06:55 AM

Current house spec Mai Tai that is bang for the buck all round

0.75oz Appleton V/X
0.75oz Skipper Rum
0.75oz Velho Berreiro Cachaca
0.25oz Uncle Wray
0.75oz Cointreau
0.75oz Hemp Orgeat (Not all that sweet, actually. contains almond extract)
1.00oz Lime
Angostura Bitters
Orange Bitters
Demerara syrup to taste

Everything is batched, sorry, bottle rested, except the lime.


We're on a rum blend hit actually. We put a Daiquri No.1 on the menu and as a result are selling half a dozen or so a night, versus none. That contains four different Latin rums and a mix of white and brown sugar.
Our Zombie also has four rums.

Edited by Adam George, 01 September 2014 - 06:56 AM.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#333 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,051 posts
  • Location:San Diego, CA

Posted 01 September 2014 - 10:23 AM

"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

 

 

14840314570_e43c217c91_z.jpg
 

 

Tasting and adjusting the recipe

 

 

15026603722_4ca49aa461_z.jpg
 

 

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. 

 

 

14840357738_b94238a923_z.jpg

 

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.


#334 Tri2Cook

Tri2Cook
  • participating member
  • 3,747 posts
  • Location:Ontario, Canada

Posted 01 September 2014 - 11:36 AM

...not to mention two ounces of Cointreau.

 

Who wants to test it first?


It might make a passable tiki drink with a little embellishment. Starting with their 6 oz rum, 2 oz Cointreau, 8 oz passion fruit juice, work in 1 1/2 oz lime and 3/4 oz orgeat and you'd have a twisted variation on the Reverb Crash. Passion fruit juice replacing the grapefruit juice and Cointreau replacing the passion fruit syrup. No idea if it'd taste good and it might need more lime in this configuration. I'd make a half recipe just out of curiosity but I don't currently have passion fruit juice in the house.

 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#335 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 01 September 2014 - 09:34 PM

After many, many nights of white mai tais I returned to S&C and Pusser's for the rums.  Rich and well balanced, as always, but some of the in your face funk was missing.  I added a float of La Favorite and all was well again.



#336 lesliec

lesliec
  • host
  • 1,191 posts
  • Location:Wellington, New Zealand

Posted 01 September 2014 - 09:37 PM

I can see I'm going to have to set myself up as an exporter of Smoke & Oakum Gunpowder Rum.  As an 'in your face' float on a Mai Tai I'm convinced it has no parallel.


  • Hassouni likes this

Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory


#337 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 01 September 2014 - 10:58 PM

...waiting.



#338 tanstaafl2

tanstaafl2
  • participating member
  • 728 posts
  • Location:Atlanta, GA

Posted 02 September 2014 - 01:13 PM

I can see I'm going to have to set myself up as an exporter of Smoke & Oakum Gunpowder Rum.  As an 'in your face' float on a Mai Tai I'm convinced it has no parallel.

 

 

...waiting.

 

 

Me too! Count me in if you are going to start exporting it to the US.


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

#339 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 09 September 2014 - 08:41 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.

 

I had forgotten I had previously made this!  Anyhow it is a great mai tai variation.  I like it as well as ever...even if the straw tonight is blue.  Definitely a Grand Marnier mai tai.  The question is:  do I want two?

 

It's a shame about Ferrand dry curacao.  I'd really like to like it, but in some recipes Grand Marnier is better and some demand Cointreau.  For me Ferrand does not have a niche.  (Maybe the knickerbocker but even there I am not so sure.) 



#340 lesliec

lesliec
  • host
  • 1,191 posts
  • Location:Wellington, New Zealand

Posted 09 September 2014 - 09:29 PM

The question is:  do I want two?

 

What a silly question, Jo.  It's a Mai Tai - of course you want two (and so do I ...).

 

It's a shame about Ferrand dry curacao.  I'd really like to like it, but in some recipes Grand Marnier is better and some demand Cointreau.

 

I still recommend making your own, to the Jerry Thomas recipe.  Grab some Everclear and a bunch of oranges and have a play.


  • Hassouni likes this

Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory


#341 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 09 September 2014 - 09:44 PM

With all due respect to you and Jerry, I don't think I can do as well Cointreau or Grand Marnier.

 

 

Edit:  ...at least not with Everclear.


Edited by JoNorvelleWalker, 09 September 2014 - 09:50 PM.

  • Rafa likes this

#342 Hassouni

Hassouni
  • participating member
  • 2,161 posts
  • Location:DC Area/London/Beirut

Posted 10 September 2014 - 08:39 AM

What a silly question, Jo.  It's a Mai Tai - of course you want two (and so do I ...).

 

 

I still recommend making your own, to the Jerry Thomas recipe.  Grab some Everclear and a bunch of oranges and have a play.

 

Got a link to the recipe?



#343 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 10 September 2014 - 08:54 AM

I had thought there was a recipe in Imbibe! but when I went to look it wasn't there.



#344 Craig E

Craig E
  • participating member
  • 42 posts

Posted 10 September 2014 - 01:32 PM

Got a link to the recipe?

lesliec directed me straight to the source last time this came up.



#345 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 10 September 2014 - 08:44 PM

Thanks.  I think I'll stick to Grand Marnier...as at the moment.



#346 Hassouni

Hassouni
  • participating member
  • 2,161 posts
  • Location:DC Area/London/Beirut

Posted 10 September 2014 - 09:35 PM

Boy, that recipe is as simple as it gets. I am planning on doing something like that, I just got some dried seville orange peel in the mail....



#347 lesliec

lesliec
  • host
  • 1,191 posts
  • Location:Wellington, New Zealand

Posted 10 September 2014 - 10:08 PM

Excellent.  We await your results, probably in the Infusions... topic.

 

I haven't experimented with simply filtering rather than fiddling about with alum and potassium carbonate.  I probably should have, but there's an option for you..


Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory


#348 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 12 September 2014 - 07:46 PM

This is not very scientific...

 

 

I had exactly 20 ml Grand Marnier left in the bottle.  So I compounded:

 

1 oz S&C

1 oz Pusser's

1 oz Neisson Reserve Speciale

1 oz La Favorite Blanc

20 ml Grand Marnier

1 oz fresh lime juice (generous)

20 ml orgeat

 

 

I generally like things on the less sweet side, but this mai tai was a bit too dry.  I found another bottle of Grand Marnier and poured in a bit more of that and some more orgeat.  I might have over done it, so I added a float of La Favorate.

 

Not the worst mai tai I have had.



#349 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 20 September 2014 - 08:30 PM

Continuing where I left off:

 

1 oz S&C

1 oz Pusser's

1 oz Neisson Reserve Speciale

1/4 oz La Favorite Blanc

1/2 Grand Marnier

1 oz fresh lime juice (generous, but not too generous)

1/2 oz orgeat

 

 

I'd like to think even at 1/4 ounce I can still feel the La Favorite*.  But I may be kidding myself, as there are a lot of good things going on here.  At any rate it is at least a small change, as the last few nights have been white mai tais.  Though I could happily live on white mai tais if I had to suffer so.

 

Has anyone tried arrack in a mai tai?

 

 

*Yup, no doubt.  No place to hide.



#350 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,051 posts
  • Location:San Diego, CA

Posted 20 September 2014 - 11:22 PM

 

Has anyone tried arrack in a mai tai?

 

Oui



#351 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 20 September 2014 - 11:36 PM

Interesting, thanks!



#352 ChrisTaylor

ChrisTaylor
  • host
  • 2,118 posts
  • Location:Melbourne

Posted 21 September 2014 - 12:15 AM

A new one for me:

 

1 oz Smith & Cross

.5 oz Havana Club aged

.5 oz Dictador 12

.5 oz Cointreau

.25 oz orgeat

.25 oz simple

 

I thought it was okay. The Dictador added something.


  • haresfur likes this

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#353 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 21 September 2014 - 08:44 PM

Oui

 

OK:

 

1 oz S&C

1 oz Pusser's

1 oz arrack

1/2 Grand Marnier

1 oz fresh lime juice (exact)

1/2 oz orgeat

 

 

Rich, earthy/smoky.  Not in your face funky.  Doesn't taste very alcoholic.  Sweetness and citrus is just right.  In fact except for lime in place of lemon, this is more like Mississippi punch than a mai tai.  (Given that I use S&C and arrack in my Mississippi punch this is not all that surprising.)

 

If I think of this as a mai tai it is rather strange.  If I think of this as a variant of Mississippi punch it is pretty good, if not quite up to the 1850's recipe that calls for lemon juice.

 

Conclusion:  blue straw or no, this is not a tiki drink.

 

 

Now I'm wondering what Mississippi punch would be like if I added a dash or three of orgeat?  Sort of like a fusion Japanese.



#354 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,051 posts
  • Location:San Diego, CA

Posted 29 September 2014 - 04:39 PM

A Mai Tai with Lost Spirits Polynesian-inspired rum, homemade coconut orgeat, Clement creole shrubb. This was pretty wild, as anticipated. Not my favorite Mai Tai of all times, but a great way to enjoy this rum. Even before tasting it, it filled the room with incredible aromas.

The taste at first was very tobacco-forward, tannic. The cocktail was very strong, so I took my time to enjoy it. At the end, the banana notes were a nice little surprise.

 

15386594055_178137431a_z.jpg
 



#355 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 29 September 2014 - 08:37 PM

What about this mai tai made it very strong?

 

Not that I had any rum tonight as I spent the day recovering from about a bottle more of sake than I should have had.



#356 Hassouni

Hassouni
  • participating member
  • 2,161 posts
  • Location:DC Area/London/Beirut

Posted 29 September 2014 - 09:13 PM

I suspect because that rum is cask strength.



#357 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,051 posts
  • Location:San Diego, CA

Posted 29 September 2014 - 10:30 PM

Exactly. The Polynesian-style rum is 66%.
My usual rum mix is 41.5%, so that's about 60% more alcohol.

#358 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 19 October 2014 - 09:48 PM

This is not very scientific...

 

 

I had exactly 20 ml Grand Marnier left in the bottle.  So I compounded:

 

1 oz S&C

1 oz Pusser's

1 oz Neisson Reserve Speciale

1 oz La Favorite Blanc

20 ml Grand Marnier

1 oz fresh lime juice (generous)

20 ml orgeat

 

 

I generally like things on the less sweet side, but this mai tai was a bit too dry.  I found another bottle of Grand Marnier and poured in a bit more of that and some more orgeat.  I might have over done it, so I added a float of La Favorate.

 

Not the worst mai tai I have had.

 

Every time I think I might have something new I see I have done it before, or at least something similar.  I noticed in their mai tai Death&Co use La Favorite as a modifier (cowards) so tonight I went with:

 

3/4 oz S&C

3/4 oz Pusser's

3/4 oz Neisson Reserve Speciale

3/4 oz La Favorite Blanc

1/2 oz Grand Marnier

1 oz fresh lime juice (exact)

1/2 oz orgeat

 

 

It is intellectually unsatisfying to require four rums in a mai tai, but I must say this is pretty good and certainly not over dry.



#359 pto

pto
  • participating member
  • 35 posts
  • Location:Beijing

Posted 20 October 2014 - 08:19 AM

Inspired me to make a MaiTai tonight. No access to a lot of the "standard" MT rums, but make due with what I have...

 

IMG_5982.jpg

 

.75 Doorlys

.75 La Mauny Agricole

.75 Sagatiba Cachaca

.5 Myers's

.5 Cointreau

.5 orgeat

1 oz fresh lime

 

This was tasty and on the dry side, could've drunk several


Edited by pto, 20 October 2014 - 08:20 AM.

  • Rafa likes this

#360 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,643 posts
  • Location:New Jersey USA

Posted 27 October 2014 - 06:29 PM

Tonight, since my Appleton was getting lonely:

 

1 1/2 oz Appleton 12

3/4 oz Neisson Reserve Speciale

3/4 oz La Favorite Blanc

1/2 oz Grand Marnier

1/2 oz orgeat

juice of one half lime

 

 

The lime was a large one, and the lime juice was overpowering.  I added a solid pour of Pusser's and the drink now is much better balanced.

 

Maybe I have to face the fact that Appleton just doesn't do it in mai tais anymore.

 

 

Edit:  went with a little more La Favorite too.


Edited by JoNorvelleWalker, 27 October 2014 - 06:40 PM.