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
247 replies to this topic

#181 Hassouni

Hassouni
  • participating member
  • 1,572 posts
  • Location:DC Area/London/Beirut

Posted 08 December 2013 - 03:52 PM

I revisited the recipe I used in post #157:

 

1 oz Wray & Nephew White Overproof

1 oz Pusser's
1/2 oz Cointreau
1 oz lime juice

1/2 oz orgeat

 

 

Strained over fresh ice, garnished with lime and mint (well, just one perfect leaf this time).  I liked this version before and I like it now.  What I am learning is that, for me at least, the optimum amounts of lime juice, Cointeau, and orgeat vary greatly with the rums.

 

This much lime and orgeat overwhelm a mai tai made with Appleton.  But work quite nicely with Pusser's and W&N.  Now I have to ask myself whether I prefer Pusser's/W&N or Appleton/Clement.  Still hoping I can find some S&C to test.

 

That recipe (type of rums aside) is basically the original ratio, omitting the rock candy syrup (which I find unnecessary).  OG FTW!



#182 tanstaafl2

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

Posted 08 December 2013 - 05:15 PM

The Clement Blanc is definitey available at 100 proof in the US.  Their aged products are not unfortunately but the Blanc is and makes a perfect daiquiri.  I have had good success with the St James products in Mai Tai's.  They are sold at 92 proof in the US and  are great in a Mai Tai!


Where are you located. I have heard rumors of there being a Clement Blanc 100 proof option in the US but have never seen it locally and last time I checked (which has been awhile) couldn't find it among any internet stores that ship to my location.

I'm located in NC.  I bought a bottle several years ago that was 100 proof just finished it off this summer after discovering how wonderful it is in a daiquiri.  I was in Atlanta this past week and saw it on  the shelf in a new bottle.  Did not notice if it was still 100 proof or not.


Sounds like I need to take another look around!
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

#183 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 12 December 2013 - 10:06 PM

 

I revisited the recipe I used in post #157:

 

1 oz Wray & Nephew White Overproof

1 oz Pusser's
1/2 oz Cointreau
1 oz lime juice

1/2 oz orgeat

 

 

Strained over fresh ice, garnished with lime and mint (well, just one perfect leaf this time).  I liked this version before and I like it now.  What I am learning is that, for me at least, the optimum amounts of lime juice, Cointeau, and orgeat vary greatly with the rums.

 

This much lime and orgeat overwhelm a mai tai made with Appleton.  But work quite nicely with Pusser's and W&N.  Now I have to ask myself whether I prefer Pusser's/W&N or Appleton/Clement.  Still hoping I can find some S&C to test.

 

That recipe (type of rums aside) is basically the original ratio, omitting the rock candy syrup (which I find unnecessary).  OG FTW!

 

 

Yet when I use Appleton 12 and Clement VSOP in this recipe, it just does not do that much for me.  (I've been doing more experiments.)  Perfectly fine drink, to be sure, but not as good as Pusser's and W&N.  The results are repeatable.  Makes me kind of sad.

 

I still wonder exactly how much lime juice Trader Vic had in mind for his mai tai.  A couple of weeks ago the market had limes that gave more than two ounces of juice.  The current limes are lucky to yield as much as one ounce, on a good day.  My ounce was scant tonight.



#184 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 14 December 2013 - 09:33 PM

Tonight is a rum combination I don't believe I have tried before:

 

1 oz Clement VSOP

1 oz Pusser's
1/2 oz Cointreau
3/4 oz lime juice

1/4 oz orgeat

 

 

Quite pleased with it.  Problem is, like Captain Jack, I am rapidly running out of rum.  All the rums I have -- except possibly for Clement:  Pusser's, Appleton 12, W&N, Busted Barrel, Barbancourt.  This is sad.  Come payday I may be able to get another bottle, but I doubt I could spring for two, unless I skip the rent.  I do not exaggerate.  Plus there are other recurring expenses, like orgeat and Cointreau. 

 

If you were stranded on a desert tiki island and could have but one rotgut rum for your mai tai, what rum would it be?  For myself I'm leaning towards W&N.



#185 lesliec

lesliec
  • host
  • 888 posts
  • Location:Wellington, New Zealand

Posted 15 December 2013 - 04:55 PM

 Problem is, like Captain Jack, I am rapidly running out of rum.  ... If you were stranded on a desert tiki island and could have but one rotgut rum for your mai tai, what rum would it be?  For myself I'm leaning towards W&N.

 

I feel your pain, Jo.  After a Mai Tai each on Saturday night I find I now need more Wray & Nephew, more Appleton and more Smoke & Oakum.  And I need to make more orgeat and Curaçao, the former being easier/faster than the latter.  This is what comes of drinking ...

 

A desert island rum is a problem.  I'm rather fond of Gosling.  Then there's Bounty Overproof from Fiji, which is almost impossible to get without going to Fiji although I have a feeling it's available in Australia, where it masquerades as Inner Circle or something.  I've had delicious things with Smith & Cross but I can't get that here either.  Forget about Lemon Hart.

 

But you specified a rum for Mai Tais, so I'll happily agree on W&N.


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


#186 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 15 December 2013 - 05:20 PM

A couple of types of Gosling are available in my local store, though I have never seen Gosling that well reviewed.  If not in a mai tai, in what would you use Gosling?

 

Smith & Cross should be available to me if my merchant would make the effort.  But so far he has not.  It was hard enough to come by Clement.  Unfortunately in this state we are not allowed to order alcohol from the Internet.

 

Lemon Hart 151 was my only rum purchase prior to last summer.  And that was in the 1970's.  I recall I rather liked it actually.  But not enough to buy another bottle.  Lemon Hart was rather hard to get down neat.  I never realized other rums were different.

 

Since W&N seems to go well with everything (and is cheap) that will probably be my choice.  Hmm, I may have a sip tonight.



#187 EvergreenDan

EvergreenDan
  • participating member
  • 913 posts
  • Location:Boston

Posted 18 December 2013 - 11:53 AM

Lemon Hart 151 and W&N neat? Asbestos esophagus?


  • FrogPrincesse likes this
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#188 sbumgarner

sbumgarner
  • participating member
  • 73 posts

Posted 18 December 2013 - 12:14 PM

A couple of types of Gosling are available in my local store, though I have never seen Gosling that well reviewed.  If not in a mai tai, in what would you use Gosling?

 

Smith & Cross should be available to me if my merchant would make the effort.  But so far he has not.  It was hard enough to come by Clement.  Unfortunately in this state we are not allowed to order alcohol from the Internet.

 

Lemon Hart 151 was my only rum purchase prior to last summer.  And that was in the 1970's.  I recall I rather liked it actually.  But not enough to buy another bottle.  Lemon Hart was rather hard to get down neat.  I never realized other rums were different.

 

Since W&N seems to go well with everything (and is cheap) that will probably be my choice.  Hmm, I may have a sip tonight.

 

I'm in Jersey too, DrinkUp NY (www.drinkupny.com) will definitely ship liquor to NJ, but they're pretty much the only ones I've found.



#189 Rafa

Rafa
  • participating member
  • 525 posts
  • Location:New York

Posted 18 December 2013 - 12:24 PM

Gosling's is a perfectly solid rum. Their ester-ific 151 version is my preference. The classic use is a Dark & Stormy; don't call a drink made with another rum a Dark 'n' Stormy or they'll sue the pants off you. It's not my first choice for a Vic's Mai Tai; I could see it working well as a float, though that's not traditional. The Gosling's 151 can be substituted in Tiki drinks that call for Lemon Hart 151; the taste won't be the same, but the punch of flavor (and proof) will be. 

 

Lemon Hart 151 is actually a delicious sipper if you mellow it with an ice cube or two, dangerously so. If the kids ever take to it politicians will be calling for it to be banned. 


Edited by Rafa, 18 December 2013 - 12:25 PM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#190 Hassouni

Hassouni
  • participating member
  • 1,572 posts
  • Location:DC Area/London/Beirut

Posted 18 December 2013 - 12:38 PM

I haven't tried, but I can see Black Seal being a good sub for younger, less complex Demeraras in cocktails and swizzles



#191 Rafa

Rafa
  • participating member
  • 525 posts
  • Location:New York

Posted 18 December 2013 - 01:06 PM

I believe I've read, and have zip to back it up, that at least some of Gosling's rums are distilled by DDL in Guyana. I'll say no more lest the fine (and litigious) people at Gosling's, family-owned makers of fine rums, catch wind.  


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#192 Hassouni

Hassouni
  • participating member
  • 1,572 posts
  • Location:DC Area/London/Beirut

Posted 18 December 2013 - 04:11 PM

Are they that big that they can't produce their entire stock? They aren't Bacardi or Diageo or anyone whose brands are so widely spread that there's no way they can produce that much (allegedly Angostura makes a lot of bulk rum for Bacardi...or something along those lines)?



#193 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 18 December 2013 - 10:27 PM

I'm in Jersey too, DrinkUp NY (www.drinkupny.com) will definitely ship liquor to NJ, but they're pretty much the only ones I've found.

 

 

Last I checked though, I thought it was still against NJ regulations?  I'm glad to be wrong on this!  If indeed it is OK to buy from them (and if I could afford it) there are all sorts of things that I would like to order that I can't get locally.

 

Meanwhile my experiments continue (continue at least as long as the rum lasts).  Last night I tried a combination of W&N and Clement.  I did not care for it much at all.  And the only color was slightly of lime juice.  Not one of my better efforts.

 

So far I like W&N and Pusser's, and Appleton and Clement.  For me the W&N/Pusser's combination takes more lime and orgeat than the Appleton/Clement.  However both combinations seem to work.  I also thought all W&N worked as well, but it was sort of a different drink.

 

At the moment I am enjoying Appleton and Clement.



#194 sbumgarner

sbumgarner
  • participating member
  • 73 posts

Posted 19 December 2013 - 08:41 AM


Last I checked though, I thought it was still against NJ regulations?  I'm glad to be wrong on this!  If indeed it is OK to buy from them (and if I could afford it) there are all sorts of things that I would like to order that I can't get locally.

 

 

 

It seems like it should be, but I've done half a dozen orders with them in the past 2 or 3 years and have never had a problem. There's also Shopper's Vineyard in Clifton who will ship within the state. They have a nice collection of things, including most or all of the Haus Alpenz stuff (like Smith and Cross). The nice thing about DrinkUpNY is the shipping is free for orders over $200, I usually go in with a few people or wait til I'm out of a lot of things.



#195 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 28 December 2013 - 08:18 PM

I varied my proportions a little and am trying:

 

1 1/2 oz Appleton 12
1/2 oz Clement VSOP

1/2 oz Cointreau
3/4 oz lime juice

1/4 oz orgeat

 

 

Shaken and strained over fresh ice, but not crushed ice, just the tiny 1/2 inch cubes.  Nice recipe, but (memo to self) crushed ice would have been even better.  Not to mention no mint in the store to buy.  I still have not made up my mind whether of the rums I have available I prefer the Appleton/Clement combination or the W&N/Pusser's.  I like them both.  Tonight's garnish was half lime of course.



#196 Czequershuus

Czequershuus
  • participating member
  • 129 posts
  • Location:Minnesota

Posted 19 January 2014 - 12:21 AM

New Mai Tai variation tonight - the Transatlantic Mai, rom Jacob Grier,m which splits the spirit element between Rye and Genever. Far from the original, but the Mai Ta framework always seems to hold up.

 

1 Oz Rye Whiskey (Rittenhouse)

1 Oz Genever (Bols)

1 Oz Lime Juice

0.75 Oz Orgeat

0.5 Oz Orange Liqueur (Cointreau)

Shake, strain, rocks (crushed ice)

 

Extraordinarily yummy. The Mai Tai really does stand up to variation, much in the way the Negroni does and the Martini does not. Spicy, sweet, sour, funky. The genever plays with the rye in a way similar to how an Agricole rum would play with the tamer rum in a normal Mai Tai.



#197 ChrisTaylor

ChrisTaylor
  • host
  • 1,865 posts
  • Location:Melbourne

Posted 19 January 2014 - 12:37 AM

You've made me want to stock up again on orgeat. Genius.


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


#198 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 19 January 2014 - 02:38 AM

I have another shipment of orgeat on its way to me across the continent, coming from Small Hand Foods.  It should be crossing the Rockies about now.



#199 Rafa

Rafa
  • participating member
  • 525 posts
  • Location:New York

Posted 19 January 2014 - 09:19 AM



New Mai Tai variation tonight - the Transatlantic Mai, rom Jacob Grier,m which splits the spirit element between Rye and Genever. Far from the original, but the Mai Ta framework always seems to hold up.

 

1 Oz Rye Whiskey (Rittenhouse)

1 Oz Genever (Bols)

1 Oz Lime Juice

0.75 Oz Orgeat

0.5 Oz Orange Liqueur (Cointreau)

Shake, strain, rocks (crushed ice)

 

Extraordinarily yummy. The Mai Tai really does stand up to variation, much in the way the Negroni does and the Martini does not. Spicy, sweet, sour, funky. The genever plays with the rye in a way similar to how an Agricole rum would play with the tamer rum in a normal Mai Tai.

 

That's a great one. Another good Mai Tai variation by Grier is his Mai Ta-IPA:

 

by Jacob Grier, Metrovino, Portland, OR.
1 oz Demerara Rum, El Dorado White
1 oz Demerara Rum, El Dorado 8
1 1/2 oz India Pale Ale
1 oz Lime juice
3/4 oz Orgeat, B.G. Reynolds
1/2 oz Triple sec, Combier L'Original Liqueur D'Orange
1 Cherry (as garnish)
 
Shake, strain into a Collins over rocks, garnish with a paper parasol through a cherry.
 
--
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community
 
The IPA adds another layer of flavor with a mild bitterness and a grapefruit-y aroma, along with length and effervescence. I imagine you could mash up the IPA version and the Transatlantic one and end up with something malty and delicious. 
 
Grier has a book on beer cocktails forthcoming, should be full of interesting recipes.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#200 Czequershuus

Czequershuus
  • participating member
  • 129 posts
  • Location:Minnesota

Posted 19 January 2014 - 11:03 AM

The Mai Ta-IPA is a huge favorite of mine, and you are right, a mash-up with the transatlantic might work very nicely, hmm, good excuse to go  buy more beer, not that I ever need an excuse.

 

Funny how for years the Mai-Tai was tortured beyond all recognition, with the addition of pineapple juice among other abominations, then mercifully restored to glory, only to once again be tortured by the craft cocktail movement. But I think our tortures are better :)


  • Rafa likes this

#201 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 19 January 2014 - 08:56 PM

Because my on hand ingredients are somewhat limited these days I tried something a little different:

 

1 oz Appleton 12
1 oz W&N overproof

3/4 oz Grand Marnier
1 oz lime juice

1/4 oz orgeat

 

 

Because the last of the mint wasn't very pretty I included it in the shaker rather than as a garnish.  Strained over crushed ice.  Garnished with spent half lime as usual.  This works.  Very nice actually, if only a tad too sweet.  Perhaps just right, I can't decide...maybe if I made another.

 

The proportions are closest to those of Wayne Curtis.



#202 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 28 January 2014 - 09:55 PM

Tristan Stephenson is speccing his Mai Tai with Meyers's and Trois Rivieres in his book.

 

Great minds.

 

I just started reading The Curious Bartender.  At first blush it looks fascinating!  I may even put volume 5 of Modernist Cuisine aside for the night.  Last fall I requested our library purchase a copy of Stephenson's book, and it seems we bought at least a couple copies.

 

But to stay on topic, after a blustery frigid day, a long, cold night at work with broken heat, and more snow starting about midnight, what better beverage than a mai tai?  I was not feeling too particular about proportions.  My half lime was generous.  So here is what I ended up with:

 

1 1/2 oz Appleton 12

1/2 oz Pusser's (which sadly killed the bottle)

1 1/4 oz Wray & Nephew (inadvertent generous pour)
3/4 oz Grand Marnier
1 1/4 oz lime juice

1/2 oz orgeat

 

 

Usual garnish with crushed ice, spent half lime, and mint.  Nicely balanced and not too sweet.  Indeed I like this about as well as any mai tai version I have tried.



#203 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 31 January 2014 - 07:23 PM

The market here continues to be afflicted with Paul Bunyan sized limes. Needless to say this affects my mixology as I continue my investigations of the Migh Ty.

 

Since I just stocked up today on Pusser's, tonight's recipe is:

 

2 oz Pusser's

1 1/4 oz Wray & Nephew (still can't get the pour quite right)
1 oz Grand Marnier
1 1/2 - 1 3/4 oz lime juice (juice of half a lime)

3/4 oz Small Hand orgeat

 

 

Crushed ice, spent half lime (wedged with difficulty in the glass), fresh mint.  Just for fun a float or three of W&N.  A little sweeter than night before last but still a very nicely balanced drink.  I am so pleased.  I might add that it is pretty too.  If only I had a bamboo straw!


Edited by JoNorvelleWalker, 31 January 2014 - 07:25 PM.


#204 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 16 February 2014 - 07:12 PM

I came here to post about a particularly fortuitous elixir that I'm enjoying at the moment, but I see it is almost identical to the recipe in the post above.  Probably slightly better though:

 

2 oz Pusser's

1 oz Wray & Nephew
3/4 oz Grand Marnier
1 1/4 oz lime juice

1/2 oz orgeat

 

 

Very lovely and well balanced.  Crushed ice, spent half lime, prettiest fresh mint in a while.  I used to think mint was nothing more than pretentious.  Now I can get off burying my nose in a fresh bunch.  Little wonder Pavlov got the Nobel Prize.

 

For future research I am looking for another mai tai rum.  My local store has two that seem interesting:  a Brugal anejo that wikipedia lists as "mid-tier" and a bottle of Gosling's Old Rum that is quite dear indeed.  Has anyone tried either?  The 15 year old Pusser's also sounds interesting but my store does not stock it.

 



#205 Hassouni

Hassouni
  • participating member
  • 1,572 posts
  • Location:DC Area/London/Beirut

Posted 17 February 2014 - 12:56 AM

Gosling's old is way too expensive for use in a cocktail (though that was the original point of the Mai Tai). I'd pass on the Brugal. Not bad, but not special.


Edited by Hassouni, 17 February 2014 - 12:57 AM.


#206 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 17 February 2014 - 10:08 PM

I'm sipping the Gosling's at the moment. (Not, however, in a mai tai -- though you know that's probably sure to come.) The proprieter offered me a deal, said it had been on the shelf forever. Not much of a deal because I probably would have tried it at full price. Anyhow very nice stuff, but at 80 proof it tastes awfully thin next to W&N.

 

Any idea how old the Gosling's really is? There is no age statement. And their website didn't help much.



#207 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 18 February 2014 - 10:08 PM

I'm trying to decide whether I prefer Cointreau or Grand Marnier in a mai tai.  I took my outstanding recipe from the other night and substituted Cointreau for the Grand Marnier:

 

2 oz Pusser's

1 oz Wray & Nephew
3/4 oz Cointreau
1 1/4 oz lime juice

1/2 oz orgeat

 

 

I found this version too sweet and too bitter.  Too orange-bitter that is.  Still good, but I am aiming at perfection.  So for this particular mai tai formulation, Grand Marnier works better than Cointreau.  I'd have to reduce the Cointreau at the very least, but better I think just to use Grand Marnier.

 

Any suggestions for the best rum(s) to pair with Gosling's Old?  Or should I just try it straight?  I'm thinking to pair it with my next bottle of Appleton 12, which should be waiting for me at the store.  And maybe W&N.  I do like W&N.

 

 

Edit:  just for fun I shook up and added additional W&N, Pusser's, Grand Marnier, and orgeat.  Not sure I made it better, but I made it more.  Could use some extra lime, but I'll suffer and make do.

 

 

Edit 2:  I lied.  I may not sleep, but at least I won't have nightmares of scurvy.  This is actually pretty good but I don't think I could reproduce it.


Edited by JoNorvelleWalker, 18 February 2014 - 10:47 PM.


#208 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 932 posts
  • Location:New Jersey USA

Posted 21 February 2014 - 07:17 PM

OK, I've tried the Gosling's Old in a mai tai:

 

1 1/2 oz Pusser's

1 oz Wray & Nephew

1/2 oz Gosling's Old
3/4 oz Grand Marnier
1 1/2 oz lime juice

1/2 oz orgeat

 

Usual garnish.  I still have very nice mint.  I can't say this is markedly different from my other sucessful experiments.  Perhaps if I use more of the Gosling's Old.  Maybe a little less lime next time.

 

I am surprised how much better Grand Marnier works in these proportions compared with Cointeau.



#209 scamhi

scamhi
  • participating member
  • 276 posts

Posted 21 February 2014 - 08:18 PM

made mine tonight with 

1oz Wray and Nephew

1oz Smith and Cross

1/2oz luxardo tri plum (triple sec)

1/2oz homemade orgeat

1/2 juicy meyer lemon

Shook over ice and served



#210 Plantes Vertes

Plantes Vertes
  • participating member
  • 748 posts

Posted 25 February 2014 - 03:56 PM

We mourned a relative with some Beachcomber Mai Tais

002 (640x480).jpg