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Mai Tai Recipes


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379 replies to this topic

#361 JoNorvelleWalker

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Posted 03 November 2014 - 08:24 PM

More and more I am drawn to the white mai tai.  Leslie can stop reading now. Tonight I used a full two ounces of lime juice...juice of one lime, as called out by Vic.  This is so perfect I am contemplating another (why waste mint?):

 

1 1/2 oz La Favorite Blanc

1 1/2 oz W&N

1/2 oz Cointreau

1/2 oz orgeat

2 oz fresh squeezed lime juice (juice of one lime)



#362 Craig E

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Posted 04 November 2014 - 05:14 AM

What big limes you have!
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#363 JoNorvelleWalker

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Posted 16 November 2014 - 07:47 PM

Limes are still ten for $1.99.  Well more than two ounces of juice tonight, even after I spilled some.  It was time to think outside the bottle:

 

1 1/2 oz Neisson L'esprit

1 1/2 oz W&N

1 oz La Favorite Blanc

3/4 oz Cointreau

3/4 oz orgeat

juice of one lime

 

 

I'm not used to relegating La Favorite to a mere modifier, but if it works for the likes of Death&Co I figured it was worth a shot.  (Sarcasm possibly intended.)  Besides, for some reason, I keep running out of La Favorite.

 

I was afraid that with the extra orgeat and Cointreau the drink might be too sweet, but it is nicely balanced.  Compared to my usual white mai tai the nose is more of butyl rubber -- in that wonderful Martinique rhum way.  The only down side is that the subtile W&N dunder is a little lost.

 

Now, to pull down the Bastille.



#364 JoNorvelleWalker

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Posted 19 November 2014 - 10:15 PM

For science I had to repeat this recipe.  Very satisfied.  Not sure what to say except this is not a wimpy drink.


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#365 JoNorvelleWalker

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Posted 19 November 2014 - 11:17 PM

Edit:  since I can't edit -- and now I have the hiccups.  This is horrible.



#366 Hassouni

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Posted 19 November 2014 - 11:48 PM

Nearly 5 oz of full-strength or overproof booze in one pop will do that


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#367 JoNorvelleWalker

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Posted 20 November 2014 - 12:53 AM

Nearly 5 oz of full-strength or overproof booze in one pop will do that

 

Indeed.

 

 

Edit:  though only the Cointreau is full strength.

 

Edit 2:  feste's orgeat has very little brandy.


Edited by JoNorvelleWalker, 20 November 2014 - 12:57 AM.


#368 FrogPrincesse

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Posted 03 December 2014 - 11:14 AM

A Mai Tai with a 50:50 mix of Lost Spirits Polynesian-style rum and Clement VSOP, Pierre Ferrand Dry curaçao, homemade coconut orgeat. A little more reasonable than the 100% Polynesian version.

 

15853849831_006fa38783_z.jpg

 

 

Then a winter take on the Mai Tai with Highland Park 12 as the base spirit, Pierre Ferrand Dry curaçao, homemade coconut orgeat. When I make it again I will skip the simple syrup and go all orgeat on that one (the coconut orgeat is lighter than almond orgeat). There is an interesting affinity between scotch and coconut...

 

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#369 JoNorvelleWalker

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Posted 14 December 2014 - 06:53 PM

Tonight I decided to take my mai tai back closer to its roots:

 

1 1/2 oz Neisson Reserve Speciale

1 1/2 oz S&C

1/2 oz Grand Marnier

1/2 oz orgeat

juice of one half lime (exactly 1 oz)

 

 

Nothing really, really wrong with this.  Though I was surprised the buttery smooth Neisson was so dominant.  If I had to find one fault I'd say the drink, as built, was too polite.  The solution was a solid pour of my new bottle of Lost Spirits.  (No, I didn't measure...and I don't have to.)

 

In my opinion a non-white mai tai demands a backbone of Guyana style rum.  It's not the same without it.  Een so, the simple white mai tai remains for me the apotheosis of the drink.



#370 JoNorvelleWalker

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Posted 15 December 2014 - 10:22 PM

Some nights ago I killed off the last bottle of Cointreau, so another non-white mai tai:

 

1 oz Neisson Reserve Speciale

1 oz S&C

1 oz Lost Spirits Navy Style (Pusser's would have served OK)

1/2 oz Grand Marnier

1/2 oz orgeat

1 oz lime (generous)

 

 

Very well balanced combination.



#371 FrogPrincesse

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Posted 18 December 2014 - 10:45 AM

Mai Tai with Denizen Merchant's Reserve, Clement Select Barrel, homemade coconut orgeat, Clement Creole Shrubb, lime juice, and a float of Lost Spirits Polynesian-style rum.

 

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That was pretty amazing. The Denizen was designed for Mai Tais and it certainly delivers. The Clement Select Barrel is just meh for me on its own (too smooth for agricole) but it works great here adding deep oak notes. And the Polynesian-style rum adds tropical notes with crazy esters.

 

3/4 oz Denizen Merchant's Reserve
3/4 oz Clement Select Barrel

1 oz lime juice
1/2 oz coconut orgeat
1/2 oz Clement creole shrubb
1/2 oz Lost Spirits Polynesian-style rum (float)

 


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#372 JoNorvelleWalker

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Posted 18 December 2014 - 01:53 PM

Thanks for the Denizen information.  I have never seen Denizen for sale, but if I should find a bottle I would like to try it.



#373 JoNorvelleWalker

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Posted 23 December 2014 - 11:19 PM

My case of orgeat came today, and it's a white mai tai for me tonight.  Just in time ordering as I killed the last of the last bottle.  In my enthusiasm I subsequently over poured the orgeat and then had to compensate.  The result is somewhat stronger than I am used to but perfectly balanced with a blue straw and a beautiful stem of mint.


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#374 JoNorvelleWalker

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Posted 19 February 2015 - 09:11 PM

I have been going back and forth tonight.  What I want to know is do most folks strain their lime juice or not?  I have always taken the trouble to strain my lime juice for a mai tai.  But, you know, I can't say it makes a difference.

 

And I can pretend lime pulp is good for one.

 

Unfortunately there are only so many experiments I can make in a short space of time.


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#375 Hassouni

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Posted 19 February 2015 - 10:30 PM

I have been going back and forth tonight.  What I want to know is do most folks strain their lime juice or not?  I have always taken the trouble to strain my lime juice for a mai tai.  But, you know, I can't say it makes a difference.

 

And I can pretend lime pulp is good for one.

 

Unfortunately there are only so many experiments I can make in a short space of time.

 

At home I never strain my citrus juices. At the bar, always. I think my big Hamilton Beach juicer for the bar presses more pulp out than my hand-squeezer, in any case.



#376 Fernet-Bronco

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Posted 20 February 2015 - 08:33 AM

I don't strain on the front end (i.e., the juices separately) but I tend to double strain everything after I've mixed when pouring into a glass. I guess some tiki classic recipes call for shaking with the crushed ice and then dumping it all in a glass, but I can never get the ice:liquid ratio right and end up with too much or too little ice. Easier for me to fill the glass with the right amount of crushed ice and strain the drink over it.



#377 JoNorvelleWalker

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Posted 20 February 2015 - 08:03 PM

I only double strain a drink served up -- eg. not a mai tai.  However I've been really enjoying mai tais with unstrained juice.  And it is fantastically less work!

 

Not to mention lime pulp on a winter-cracked raw thumb is beyond excruciating.


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#378 Hassouni

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Posted 21 February 2015 - 09:19 AM

I'm with Jo on this. In a Tiki style drink I wouldn't bother to strain the juice unless it was from a multi-purpose batch of juice that's already strained. All that crushed ice, who cares about a shred of pulp.



#379 Fernet-Bronco

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Posted 26 February 2015 - 05:16 PM

I freely admit my double straining is sometimes a neurosis. I'll try your approach on my next Mai Tai.



#380 JoNorvelleWalker

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Posted 26 February 2015 - 07:53 PM

I have been rethinking this whole issue.  The past couple days my Baron shaker has been clogged with brownish used lime gunk, and the contents don't pour out.

 

Last night was not a mai tai.  It was a zombie for which I did indeed strain the juices.  Nonetheless I still could not get the drink into the glass due to the remaining mai tai residue.  Either I have to wash the shaker after each use or go back to pre-straining limes.  Which I'd just as soon not do at least till warmer weather.  My hands can't take it.  Making the aforesaid zombie I thought I had spilled some grenadine.  I hoped I had spilled the grenadine.  But no.

 

Anyhow, tonight's white mai tai is a little different.  Instead of half La Favorite and half W&N, I used equal parts La Favorite, W&N, and l'Esprit.  Not bad, but I think I still prefer the former.