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Mai Tai Recipes


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247 replies to this topic

#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 Yesterday, 12:04 AM

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