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Mai Tai Recipes


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#241 JoNorvelleWalker

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Posted 06 April 2014 - 08:36 PM

Kerry, I was wondering if you source your round, green mai tai components from Cuba?



#242 JoNorvelleWalker

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Posted 10 April 2014 - 07:57 PM

I want to like Appleton 12 in a mai tai, I really do.  Having replenished my Pusser's tonight I concocted:

 

1 oz scant Appleton 12 (because of how sloppily I poured it)

1 oz S&C

1 oz scant Pusser's (last of the old bottle)

1/4 oz W&N (to make up the difference)

3/4 oz Grand Marnier

1/2 oz orgeat

1 oz fresh American lime juice, dearly priced

 

 

It just wasn't very good.  Poured in and stirred some more orgeat, Grand Marnier, and quite a bit of W&N.  Much better.



#243 lesliec

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Posted 10 April 2014 - 08:05 PM

Jo, I have to despair at your continuing to use limes in Mai Tais!  To my taste (admittedly averse to sour) they make the drink thin, insubstantial.  Go with 1 Appleton, 1 W&N, ½ Curaçao (Grand Marnier is fine), ½ orgeat, ½ falernum (preferably not the Velvet muck).  Much meatier.  Give it a float of some other exotic rum if you like.

 

And if you really want to see Appleton 12 shine, try a Tolkien (which is also very good with S&C).


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#244 JoNorvelleWalker

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Posted 13 April 2014 - 10:46 PM

Leslie, I took part of your suggestion.  I made my favorite mai tai but I reduced the lime a little:

 

1 oz Pusser's

1 oz Wray & Nephew

1 oz Smith & Cross
3/4 oz Grand Marnier
3/4 oz fresh lime juice

1/2 oz orgeat

 

 

I think this is pretty good.  I still lean toward a bit more lime, myself.  But three quarter ounce is nice enough since lime juice is running about $1.50 per ounce.  To put that in perspective, per ounce, lime juice is the same price as Appleton 12 and Grand Marnier...Grand Marnier in smaller bottles.

 

As always, W&N is a real bargain.


Edited by JoNorvelleWalker, 13 April 2014 - 10:48 PM.


#245 Hassouni

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Posted 19 April 2014 - 12:50 PM

Finally DC gets warm and sunny weather on a weekend, so I just had to celebrate it with a mai tai, and thanks to Señor Rafa I now have the perfect rum blend - equal parts Smith & Cross and Barbancourt 8. I was thinking of that for my next attempt, but he confirmed it.
 
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Also, 1 oz lime juice, scant 1/2 oz homemade orgeat, ditto Senior Curaçao, and 1/4 oz 2:1 simple syrup
 
I suspect Barbancourt 15 would take it far into the stratospheric "17 year old Wray & Nephew" category, but alas I haven't got a bottle of the B15.

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#246 JoNorvelleWalker

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Posted 22 April 2014 - 10:54 PM

Tonight I have been going back and forth between Grand Marnier mai tais and Cointreau mai tais with different amounts of curacao.  If this seems easy I assure you it is not...not, that is, if you want to type (or stand)...even with an almost infinite supply of mint.  I can only conclude Cointreau has no place in a mai tai.  Not in my mai tai at  least.

 

I have yet to explore other curacao besides Grand Marnier and Cointreau.  This is a future research project.

 

All experiments done with equal parts Pusser's, S&C, and W&N, my gold standard mai tai rums.  Your mileage may vary, but probably won't.



#247 lesliec

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Posted 22 April 2014 - 11:28 PM

Here's a project for you, Jo - make your own Curaçao to Jerry Thomas's recipe.

 

I've done it a couple of times.  The result is quite different to (eg) Grand Marnier.  It's quite a strong smelling/tasting product, but goes very well in a Mai Tai.

 

It's about cocktail time.  Might be a Mai Tai night for us too ...


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#248 JoNorvelleWalker

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Posted 23 April 2014 - 12:04 AM

I have Pierre Ferrand Dry Curacao Ancienne Methode on order. Can't wait to see how it compares to Grand Marnier.



#249 Hassouni

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Posted 25 April 2014 - 07:30 AM

 

Finally DC gets warm and sunny weather on a weekend, so I just had to celebrate it with a mai tai, and thanks to Señor Rafa I now have the perfect rum blend - equal parts Smith & Cross and Barbancourt 8. I was thinking of that for my next attempt, but he confirmed it.
 
Also, 1 oz lime juice, scant 1/2 oz homemade orgeat, ditto Senior Curaçao, and 1/4 oz 2:1 simple syrup
 
I suspect Barbancourt 15 would take it far into the stratospheric "17 year old Wray & Nephew" category, but alas I haven't got a bottle of the B15.

 

 

I can now confirm that using Barbancourt 15 with Smith & Cross makes for a real hell of a Mai Tai, although the 15 is more intense than the 8 and therefor stands up to the S&C more.


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#250 JoNorvelleWalker

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Posted 26 April 2014 - 07:54 PM

Earlier this evening I tried my very first glass of Rhum JM.  The taste was somewhat funky, in a way that Barbancourt 8 (or Clement for that matter), for me, is not.  So of course I made a mai tai:

 

1 1/2 oz Rhum JM

1 1/2 oz S&C (recently restocked)

1/2 oz Grand Marnier

1/2 oz Small Hand orgeat (recently restocked)

1 oz juice of exorbitantly priced lime

 

 

'Tis sad that lime juice is by far the most expensive component of this recipe.  Anyhow...garnished with lovely mint and with what passes for a spent half lime.  Very nice.  Hard to say whether I prefer Rhum JM funk to Pusser's/W&N funk.  Much research will be required.  It would be educational to try a well aged Rhum JM.  Or for that matter a well aged Pusser's.

 

Contrary to what one may read on other eGullet threads I don't think W&N tastes much at all like Appleton, although I admit to being rather fond of both.

 



#251 Hassouni

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Posted 26 April 2014 - 07:59 PM

Contrary to what one may read on other eGullet threads I don't think W&N tastes much at all like Appleton, although I admit to being rather fond of both.

 

That's my stand as well



#252 JoNorvelleWalker

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Posted 26 April 2014 - 09:16 PM

Continuing where I left off -- after pausing briefly to agree with Hassouni -- I changed a different variable:

 

1 oz S&C

1 oz Pusser's

1 oz W&N

1/2 oz Pierre Ferrand Dry Curacao

1/2 oz orgeat

1 oz lime juice (ever so slightly scant, as life sometimes is)

 

 

I kind of think I prefer Grand Marnier here to Pierre Ferrand.  But next time I concoct a Knickerbocker, watch out!  Not sure about Pierre Ferrand vs Cointreau, though I don't feel either quite belongs here.  If this were a sidecar rather than a mai tai I'd feel differently.

 

The funk of S&C/Pusser's/W&N is different from the funk of S&C and Rhum JM.  I'd have to say half S&C and half Rhum JM is funkier.  Which I like better is hard to say.  I do miss W&N when it's not used.

 

Obviously a rum/rhum can only be AOC when it is made in France.  This is not rocket science, though it may be rocket fuel.

 

 



#253 JoNorvelleWalker

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Posted 28 April 2014 - 09:11 PM

Tonight, a slightly lower proof mai tai for me:

 

1 oz Pusser's

1 oz Ruhm JM

1 oz Smith & Cross
1/2 oz Grand Marnier
3/4 oz fresh lime juice

1/2 oz orgeat

 

 

Very good, I must say.  But I do miss W&N when it's not in my mai tai.  Not sure what to do about this.



#254 JoNorvelleWalker

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Posted 28 April 2014 - 10:03 PM

On this I reflected for a while.  I knew from the corpus of my zombie research that it does not take much in the way of Wray & Nephew to announce itself:

 

1 oz Pusser's

1 oz Ruhm JM

1 oz Smith & Cross

3/4 oz W&N
1/2 oz Grand Marnier
1 oz fresh lime juice

1/2 oz orgeat

 

 

Leslie, I do not find the additional lime juice makes the drink taste weak.  If anything this mai tai is a little sweet, though I tried hard to measure most carefully.  And while I like strong drink, it would be hard for me to enjoy too many of these at once.

 

All four of these rum/rhums have their own lovely funk.  I just don't know best how to balance them.

 

 

 



#255 brinza

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Posted 30 April 2014 - 09:19 AM

All these Mai Tai variations encouraged me to experiment a bit this past weekend, using what I had on hand.

 

1 oz Appleton V/X

1 oz Pusser's

1/2 oz Brugal Anejo

splash Lemon Hart 151

3/4 oz lime juice (generous, probably closer to 1 oz)

3/4 oz Gran Gala

1/4 oz orgeat

 

I usually use 1/2 oz each of the orgeat and orange curacao, but I wanted to steer it in a different direction, while keeping the sweetness level about the same.

 

I have to say that this was one of the best I've made yet.  I reproduced it for my friend and myself the next day, and it was still good.  Now I want another bottle of S&C so I can try it with that.


Edited by brinza, 30 April 2014 - 09:20 AM.

Mike

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#256 JoNorvelleWalker

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Posted 30 April 2014 - 09:56 PM

I continue to explore Rhum JM:

 

3/4 oz Pusser's

3/4 oz Ruhm JM

3/4 oz Smith & Cross

3/4 oz W&N
1/2 oz Grand Marnier
3/4 oz fresh lime juice

1/2 oz orgeat

 

 

Not bad at all, but after this I thought best to switch to wine.



#257 JoNorvelleWalker

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Posted 03 May 2014 - 06:59 PM

Tonight I may have slightly over done it with the Grand Marnier:

 

1 oz Pusser's

1 oz Ruhm JM

1 oz Smith & Cross

1/2 oz W&N
3/4 oz Grand Marnier
1 1/4 oz fresh lime juice

1/2 oz orgeat

 

 

The rum/rhums were just about right however.  As was the lime.  Sadly I love lime.



#258 JoNorvelleWalker

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Posted 04 May 2014 - 05:57 AM

Then I tried substituting 1/4 oz Cointreau plus 1/4 oz PF Dry Curacao.  Nope, no curacao I've tried in a mai tai works as well for me as Grand Marnier.  But I suppose the experiment was worth a shot.



#259 JoNorvelleWalker

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Posted 04 May 2014 - 09:21 PM

When I dug my shaker out of the freezer tonight to make a zombie, what should I find in it but a sidecar's worth of mai tai.  I should always be so fortunate.

 

But now I am out of limes.



#260 JoNorvelleWalker

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Posted 11 May 2014 - 10:33 PM

I've been going back and forth, as I am able, between mai tais with and without Rhum JM.  E.g.:

 

1 oz Pusser's

1 oz Smith & Cross

1 oz W&N

1 oz Ruhm JM

1/2 oz Grand Marnier 

1/2 oz orgeat

juice of one lime

 

 

vs.

 

1 oz Pusser's

1 oz Smith & Cross

1 oz W&N
1/2 oz Grand Marnier

1/2 oz orgeat

juice of one lime

 

 

I am not fond of flaccid drinks and few would find either mai tai version weak.  However, by a small margin, I find the four rum/rhum version better.  Can anyone suggest any other mai tai rum combinations I should consider?



#261 scamhi

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Posted 12 May 2014 - 11:06 AM

JoNorvelleWalker

I don't have a suggestion for rum combination but the top recipe packs a punch. 

How about trying one on the bottom this way and skipping the W&N.

1 oz Pusser's

1 oz Smith & Cross

1 oz Rhum JM
1/2 oz Grand Marnier

1/2 oz orgeat

juice of one lime

 

I just made a fresh batch or orgeat yesterday so I am back in Mai Tai mode.



#262 JoNorvelleWalker

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Posted 12 May 2014 - 02:58 PM

I tried Pusser's S&C, and Rhum JM a while back.

 

http://forums.egulle...ipes/?p=1962645



#263 JoNorvelleWalker

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Posted 23 May 2014 - 08:42 PM

I can now confirm that using Barbancourt 15 with Smith & Cross makes for a real hell of a Mai Tai, although the 15 is more intense than the 8 and therefor stands up to the S&C more.

 

Trade secrets and all of that, but you did not give the full recipe.  Such as how much rum you used.  Anyhow, now that I have Barbancourt 15, I concocted:

 

1 1/2 oz S&C

1 1/2 oz Barbancourt 15

1/2 oz Grand Marnier

1/2 oz orgeat

1 oz fresh lime juice

 

 

Garnish of mint and spent half lime.  A little weak, if you ask me.  My usual mai tais have more alcohol.  But very nice.  I have yet to try Barbancourt 15 neat but perhaps now is not the the most auspicious time.  My thought is that with this recipe one should cut the lime a little or use more rum.

 

Now that I am near the bottom of the tumbler I miss my Pusser's and the W&N.  This drink just does not have the necessary funk.  Nothing else works quite like W&N.



#264 Hassouni

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Posted 23 May 2014 - 11:02 PM

The mai tai is not my secret. 1 oz of each, as per the typical 2 oz of booze for nearly every cocktail ever (and Vic's original recipe)


Edited by Hassouni, 23 May 2014 - 11:02 PM.


#265 JoNorvelleWalker

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Posted 02 June 2014 - 09:34 PM

I thought tonight I was trying something new, but alas, this is identical to post #257.  I liked it then too!

 

3/4 oz Pusser's

3/4 oz Ruhm JM

3/4 oz Smith & Cross

3/4 oz W&N
1/2 oz Grand Marnier
3/4 oz fresh lime juice

1/2 oz orgeat

 

 

I figure that four ounces of rhum/rum in a mai tai is excessive, even for a mai tai.  Even though I must say it is more fun to measure rum by wineglasses and ponies.  But I digress...this is possibly my favorite mai tai recipe to date.  Pardon me while I caress my mint.

 

Though stay tuned, I have a couple more experiments in mind.



#266 JoNorvelleWalker

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Posted 04 June 2014 - 08:09 PM

Tonight:

 

1 1/2 oz Barbancourt  15

1 1/2 oz W&N
1/2 oz Grand Marnier
3/4 oz fresh lime juice

1/2 oz orgeat

 

 

Spent half lime and bush of mint.  The logic being to recreate an original mai tai that used W&N, the mai tai ought to have W&N in it.  This formula has possibilities.  A bit headier than I was expecting.  Not a mai tai to go down fast.  All the more time to fondle my mint.

 

Though this recipe is right up there, I think I liked the previous mai tai version better.  I want to like Barbancourt in a mai tai, I really do.  But Barbancourt just does not come through for me the way it does for others.  For what my amateur opinion is worth I like W&N better mixed with Barbancourt than S&C with Barbancourt.  I hesitate to admit it but better than either I'd probably like S&C and W&N half and half.



#267 Hassouni

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Posted 04 June 2014 - 08:53 PM

17 years of aging drastically transforms a rum. Plain old whites probably has very little in common with the 17 year old stuff. 1/2 oz WN and 1.5 Barbancourt 15 is probably not far off. Anyway a Mai Tai has 2 oz rum in it....



#268 JoNorvelleWalker

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Posted 04 June 2014 - 09:17 PM

Your mai tai may have 2 ounces of rum.  Vic's mai tai may have had 2 ounces of rum.  Richard Nixon's mai tai may have had 2 ounces of rum (though I doubt it).  Mine does not.

 

 

Anyhow:

 

3/4 oz Appleton 12

3/4 oz Gosling's Old

3/4 oz Barbancourt 15

3/4 oz W&N
1/2 oz Grand Marnier
3/4 oz fresh lime juice

1/2 oz orgeat

 

 

This is an attempt to combine W&N with the oldest rums in my collection.  It is a very smooth mai tai and goes down easy.  For some reason it is a little sweet.  Too sweet for my taste, though I measured carefully.  I suspect this version is a waste of ancient rum as both of my previous mai tais were better.  I am kind of disappointed.



#269 tanstaafl2

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Posted 05 June 2014 - 11:16 AM

I see a new rhum from Clement on the K&L Spirits Journal that might be of interest to the Mai Tai set (or rhum lovers in general!).

 

$30 for a 3yo Clement Barrel Select seems like a pretty decent deal but whether I can get any to see for myself remains to be seen. Getting anything from K&L is always a challenge and so far I don't see it available anywhere else. Hopefully it will be eventually.


Edited by tanstaafl2, 05 June 2014 - 11:16 AM.

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#270 FrogPrincesse

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Posted 05 June 2014 - 12:02 PM

$30 for the 3 year old -  a decent deal, but I can get the VSOP (4 years) for $30 too, and it's great in a Mai Tai...


Edited by FrogPrincesse, 05 June 2014 - 12:05 PM.