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Tiki Central Forums » » Tiki Drinks and Food » » The Mai Tai, a component study in Mixology
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The Mai Tai, a component study in Mixology
Squad 701
Tiki Centralite

Joined: Dec 29, 2006
Posts: 30
From: Dublin, Ireland.
Posted: 2007-06-26 08:26 am   Permalink

Your lucky in London, you've probably got a great selection of Curacao, but here in Dublin the only Curacao available is Joseph Cartron (Red) and now the dutch Wenneker Orange Curacao, the Bols is available only in Blue.
But as I've grown accustomed to Marie Brizard Orange Curacao, I can't make my Mai Tai's with anything else. But a little birdie told me that the Senior Curacao of Curacao should !! be available in the UK within the next 8-weeks or so, something to look forward to.
I wonder has anyone tried the Briottet Orange Curacao from Dijon in France ???


 
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2208
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2007-06-26 10:01 am   Permalink

Quote:

On 2007-06-25 22:50, Spike wrote:
...Today I picked up a quart of Baja Bob's Maui Madness mixer w/Splenda and a bottle of Meyer's white rum. It made for a tasty low-carb drink that we both enjoyed very much.... I am looking forward to trying some made from scratch Mai-Tais ASAP....



Welcome to Tiki Central, it is always a pleasure to have new drinkers join our ranks.

Sad to hear about your 'alergic' reation to dark rums since most of the better sipping rums are dark(er) in color. I have a couple of variations that I have tried for Mai-Tais with lighter rums that were pretty decent, I'll dig through my bar notes and get back to you.

As to the carb thing, can't help you there. Drinking and Atikins I think are incompatible... But, if you are finding mixes that you enjoy that have Splenda or other fake sugars you might want to start a new discussion somewhere in here to share what you are finding. I am sure there are many more that would like to find some diet friendly options behind the bar.

Quote:
Please forgive my pedestrian tastes.


Never apologize for your tastes. You like what you like for a reason and you should only drink what you like. You should always try something new, but never give up what works for you.


 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-06-26 10:29 am   Permalink

I bought a couple bottles of TV Mai Tai mix a couple years ago, and it was truly nasty crap. Even the worst of the local restaurants do better.
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The Gnomon
Grand Member (7 years)  

Joined: May 01, 2007
Posts: 1293
From: MD-DC-VA
Posted: 2007-06-26 10:47 am   Permalink

Quote:

On 2007-06-26 10:29, Scottes wrote:
I bought a couple bottles of TV Mai Tai mix a couple years ago, and it was truly nasty crap. Even the worst of the local restaurants do better.



That's what I mean. The Mai Tai mix label on the TV Gourmet website is different from the one I see in the grocery stores. That could mean that the product is also different, but it just probably means that they updated the label, in which case their "original formula" claim is crap even nastier than what's insider the bottle.


 
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dianalily
Member

Joined: Jun 28, 2007
Posts: 2
From: New Orleans & Boston
Posted: 2007-06-28 11:38 pm   Permalink

This evening's recipe:

1oz Cruzan Black Cherry Rum*
1oz Cruzan Dark Rum
1/2oz Rose's Triple Sec
1/2oz Orgeat (almond syrup)
1oz pineapple juice
1oz orange juice
dash Giroux's Grenadine to color
dash lime juice

Shake and strain. Serve in highball (hawaiian tiki-motif ceramic, preferably) over ice. Garnish with skewer of orange, lime and cherry. And an umbrella!

My patrons loved it, but remarked that the drink didn't taste as strong as the typical Chinese Restaurant beverage. Floating a layer of dark rum changed that. 1&1/2 oz of each rum in the second round making also alleviated the "I can't taste the alcohol in this" syndrome (that comment heard when I was bartending meant you'd just ordered your last martini from me. But I made the Mai-tais in my home, not to mention that it was a new recipe so we adjusted the amounts of rum).

Disclosure: after a post-drinking-age-in-the-Bahamas-is-18 incident in college, I generally don't drink rum - not so's I can smell it in the drink, that is. But party before country** prevails.

* Most recipies I perused called for 1oz Light Rum and 1/2oz cherry Syrup. The Cruzan Black Cherry Rum takes care of both with a sweet, smooth flavor and fragrance, and makes for one fewer ingredient to buy.

** Apologies to the Hon. H.G. Blake, of Ohio.


 
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johnnyfootballhero
Member

Joined: Jun 10, 2007
Posts: 8
Posted: 2007-10-10 11:55 pm   Permalink

Just noticed I never followed up. The Senior & Co. had a delightful, delicate perfume but not much body: orange-blossom water, basically. The Marie Brizard was like a mouthful of bitter marmalade with a fiery finish. I enjoyed both but would not special-order the Senior & Co. again. I would recommend it to anyone who specifically wanted a subtle curaçao, or just to try the real thing, though.

 
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2208
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2007-10-11 05:16 am   Permalink

Quote:

On 2007-06-28 23:38, dianalily wrote:
This evening's recipe:

1oz Cruzan Black Cherry Rum*
1oz Cruzan Dark Rum
1/2oz Rose's Triple Sec
1/2oz Orgeat (almond syrup)
1oz pineapple juice
1oz orange juice
dash Giroux's Grenadine to color
dash lime juice

Shake and strain. Serve in highball (hawaiian tiki-motif ceramic, preferably) over ice. Garnish with skewer of orange, lime and cherry. And an umbrella!...



Aloha dianalily and welcome to TC. And welcome to the discussion of the Mai-Tai, what I hope to make the 'perfect presentation' of the Tiki Drink world......

Your recipe sounds like quite the presentation for a Island-Style Mai-Tai. And the umbrella is the perfect touch! Did you get pictures of the finished drink you can share?

And then, the Black Cherry Rum sounds like fun, but I would pair it with the darkest rum I had to try and highlight the softer cherry notes. But that is a guess since I haven't tried the rum yet.... does it taste good, or is the flavor candy-like and overly sweet?

And then, I would loose the Rose's Triple Sec and get something a bit better overall. You are only using a half-ounce so it really should be 'the good stuff.' Try some Cointreau, I find it brings both a wonderful nose and taste to the drink.

And, since I am offering my unsolicited opinion of your yummy sounding drink, I would loose the pineapple and orange juice as well. You will have to increase the lime, obviously, and you will have to either dash up your grenadine or switch to a bar syrup to bring the sweetness back.

But, if you did all of that you would be back to a Classic Mai-Tai, which is my favorite. If you can't tell, I am not too keen on Island-Style Mai-Tais. There is nothing wrong with them, and if that is what you like please keep making them.

My only request to you (the entire drink making universe really) is that you clarify to your guests/patrons/whomever you are serving to that you are making an Island-Style or Hawaiian-Style Mai-Tai. There is nothing more frustrating that sitting down, being offered a Mai-Tai, and then being presented a tall hurricane glass filled with a bunch of stuff you weren't expecting. And the same goes in reverse, if you are expecting the tall hurricane glass and you are presented with a old-fashioned you are so going to go WTF? to the bartender....



[ This Message was edited by: chip and andy 2007-10-11 07:06 ]


 
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GatorRob
Tiki Socialite

Joined: Aug 20, 2004
Posts: 1771
From: 3 hrs 33 mins to paradise
Posted: 2007-10-11 08:06 am   Permalink

If anybody says "WTF?" to me after I hand them a well-prepared (i.e., no umbrellas) classic Mai-Tai, they're going to get a nice tall glass of Cruzan Blackstrap instead. I've got to get rid of that stuff somehow...

 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-10-11 08:32 am   Permalink

Quote:

On 2007-10-10 23:55, johnnyfootballhero wrote:
Just noticed I never followed up. The Senior & Co. had a delightful, delicate perfume but not much body: orange-blossom water, basically. The Marie Brizard was like a mouthful of bitter marmalade with a fiery finish. I enjoyed both but would not special-order the Senior & Co. again. I would recommend it to anyone who specifically wanted a subtle curaçao, or just to try the real thing, though.


I finally got a bottle of the MB Orange Curacao last week, and I must compare it to the Senior Curacao someday soon. The MB was the last missing piece - and one of the most important - in my "Orange Liqueur Throwdown" comparison, so this must be revisited.
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johnnyfootballhero
Member

Joined: Jun 10, 2007
Posts: 8
Posted: 2007-10-11 10:39 pm   Permalink

I had the blue Marie Brizard, by the way; I understand the bitterness may vary.

[ This Message was edited by: johnnyfootballhero 2007-10-11 22:40 ]


 
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2208
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2007-10-12 05:03 am   Permalink

Quote:

On 2007-10-11 22:39, johnnyfootballhero wrote:
I had the blue Marie Brizard, by the way; I understand the bitterness may vary.



Yes, but not because of the blue. The only difference in about 99% of the curacao between blue and any other color is the color. You may think it tasted different because it changes the color of your drink so much, but if you taste them blind you will be surprised.

There is, however, quite a bit of difference between the different brands and types of Curacao/Triple Sec/Orange stuff and Scottes pretty much nailed it on another thread in here somewhere. Look for it, it is worth a read.


Oh, and welcome to Tiki Central Johnnyfootballhero. Always nice to have new livers to chat with.

Did I say liver, my bad. I meant always nice to have new people to chat with.



 
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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-10-12 06:10 am   Permalink

Quote:

There is, however, quite a bit of difference between the different brands and types of Curacao/Triple Sec/Orange stuff and Scottes pretty much nailed it on another thread in here somewhere. Look for it, it is worth a read.


It's here on my blog:
http://scottesrum.com/category/comparisons/orange-liqueur-throwdown/

Or here on Tiki Central, along with many comments from others:
http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=23301&forum=10
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LeChuck
Tiki Centralite

Joined: Sep 18, 2007
Posts: 14
From: a bit north of Amsterdam
Posted: 2007-10-12 09:21 am   Permalink

I´ve been using Bols Dry Orange Curacao which the Bum recently recommended on his blog. I know it's not available in the US (yet) so this probably isn't much help to you. But since I live in Holland it's easily available here. I picked it up some time ago so I was pleased to see the Bum recommending it. But that is probably the only thing next to Havana Club that is easier to obtain here than in the US... But I'm not complaining, searching for new stuff is what makes this tiki thing more of a challenge, and with that the reward seems bigger when you finally get to taste a drink.

For the aged Martinique I've been using Clément Vieux, which I think is similar to Clément VSOP, but I don't know that for sure. I used to use St. James Royal Amber 'cause I couldn't find the Hors d'Age and that was too harsh for my tastes. The Clément Vieux is excellent. For the Jamaican dark I just use Appleton Extra.

As for the orgeat, until now I've been using Monin and I've read here on TC that some people think it has a weak almond taste and some seem to think its strong. I like to pour a half ounce of orgeat in there and leave out the sugar syrup altogether, but I have to try a different brand of Orgeat to check the strength, I have Teisseire on the way. Ofcourse I can try to make my own, reading the orgeat thread this seems like a real challenge. I recently had a go at making my own falernum and I'm also trying the recipe for pimento liqueur from Sippin' Safari.

cheers,

LeChuck.

[ This Message was edited by: LeChuck 2007-10-12 14:31 ]


 
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GentleHangman
Grand Member (7 years)  

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2007-10-12 11:12 am   Permalink

Where I live the only brand of Orange Curacao available is DeKuyper, and it isn't really very good. Since I have to order a quality brand and have it shipped to me then I'm sticking with Senior Curacao of Curacao - and that's what I use exclusively now. I usually order 4 bottles at a time and it goes a long, long way.
For orgeat I use either Torani or Teisseire with the Teisseire having a slightly more natural flavor - but considering the amount used for a Mai Tai - to my taste is doesn't matter that much as long as you get the flavor notes you're looking for. The rock Candy Syrup I make myself using turbinado sugar and a touch of vanilla (and some white rum to retard ugly growth on the inside of the bottle) - and I keep it in the fridge.
Limes of course, I squeeze fresh for each drink.
Now, for ease of mixing if I have guests who want a "Real Mai Tai" I'll pre-mix the Curacao, Orgeat and Rock Candy Syrup in their proper proportions and keep it in one of those Rubber Maid plastic bottles - pouring about 1 oz. of the mix for each drink.
Now, for the rums - I only use Saint James Hors D'Age and Appleton Estates Extra (12 year old) - one ounce of each. I use this combination when I'm making "Real" Mai Tais . . . for any other type of Mai Tai I'll use brands of lesser quality.
What I haven't done yet . . . because I haven't mustered up the courage . . . is to use the Saint James with some of the Appleton Estates 21-year-old . . . maybe some day.


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Scottes
Tiki Socialite

Joined: Feb 18, 2007
Posts: 490
From: A Little North Of Boston
Posted: 2007-10-12 11:51 am   Permalink

Quote:

On 2007-10-12 09:21, LeChuck wrote:
For the aged Martinique I've been using Clément Vieux, which I think is similar to Clément VSOP, but I don't know that for sure.


The Vieux is aged more, and definitely stronger than the VSOP. Think Appleton Extra compared to V/X. The VSOP is better for general mixing but the Vieux is probably better for a Mai Tai.

Quote:
Ofcourse I can try to make my own, reading the orgeat thread this seems like a real challenge.


The Gnomon and I have been dissecting home made orgeat lately. I'm sure one of us will post a definitive guide when we're done. (If we're ever done.)

I would highly recommend The Gnomon's "Emergency Orgeat" which uses store-bought almond milk, thus bypassing all the difficult steps. It's quite good, and a heck of a lot better than Fee's or Monin's.
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