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Mai Tai Recipes


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243 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).


Leslie Craven, aka "lesliec"
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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.