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"Mai Tai" (in quotes) question |
LogicBomB
Member
Joined: Mar 20, 2008
Posts: 5 |  Posted: 2008-03-20 04:37 am Permalink
Hey there,
I had my honeymoon in Maui a few months back and while there we went to a luau which was serving up what they labelled to be Mai Tai's. Maybe someone here has an idea as to what they did to make it because it did not resemble the traditional TV recipe.
It was in a highball filled with ice, dark rum on top and slowly dropped to an orange or gold color if I recall correctly. It didn't taste too fruity and you could certainly taste the rum. If you mixed it up it tasted less rummy (although I liked it rummy).
Anyone familiar with what popular luau recipes for Mai Tai's are? We went to the "Drums of the Pacific" luau on Maui if that helps any. I don't really care what the drink is called but it was damned good and I'd love to re-create it.
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Tiki Phill
Tiki Centralite
Joined: Mar 17, 2008
Posts: 14 | Posted: 2008-03-20 11:30 am Permalink
I like to refer to these drinks as "Hurricanes". (However there is also confusion with this terminology vs. a Pat O'Briens Hurricane which is also very different)
What you probably got was along the lines of:
Pineapple juice
Orange juice
triple sec
grenadine
light run
dark rum
A squeeze of lime juice.
This drink is VERY tasty but is often unfairly maligned because people often call it a "Mat Tai". In fact usually this is what you get from most places when ordering a Mai Tai. And even more so in Hawaii.
However it doesn't resemble an original Mai Tai.
It is a very good drink if done well. I serve this at many of my parties. If you want a more formal recipe I can give you one. The recipe I usually use make more than 4 gallons per batch for parties but I can give you a single serving one.
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Check out my drink blog: Phill's Vintage Drinks
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LogicBomB
Member
Joined: Mar 20, 2008
Posts: 5 | Posted: 2008-03-20 11:53 am Permalink
I know there was no grenadine in it but if you could post a single serving recipe anyway I will be more than happy to try it out and see how close it is 
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Chip and Andy
Tiki Socialite
Joined: Jul 13, 2004
Posts: 2079
From: Corner table, Molokai Lounge, Mai-Kai.
| Posted: 2008-03-20 2:10 pm Permalink
Congratulations on the honeymoon! (and presumably the new spouse...)
The cocktail you seek is a "Mai Tai" but around these parts we call it the Hawaiian Mai-Tai, or sometimes the Island Mai-Tai.
When I get home tonight I will dig through the back of the bar and find you a recipe. In the mean time, search Hawaiian Mai-Tai (here and on google) and you can probably find plenty of variations to try.
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tikiwinebear
Tiki Socialite
Joined: Sep 30, 2004
Posts: 578
From: Santa Rosa, CA (Sonoma - wine country)
| Posted: 2008-03-21 08:11 am Permalink
Aloha and congrats, LogicBomB!
We were just on Maui a few weeks ago, and also had some Mai Tais at a luau thrown by one of the nicer hotels. We knew the Mai Tais were not a "traditional" recipe that we on TC would call a Mai Tai, but they were mighty tasty for tropical drinks. I asked what the ingredients were and was told it contained Passion Fruit juice, Orange juice, and Guava juice. Then they added a dark rum to this mixture; they used Hana Bay Dark Rum. I was surprised there was no pineapple juice like everyone else seems to use, but I had noticed the lack of acidity in their drink.
The luau also served a "Blue Hawaiian", but I was afraid to ask what the ingredients were. Not much in this world is that electric blue color.
Hope this information gets you closer in finding that special flavor!
Aloha,
Myke
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The many personalities of Myke
   
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LogicBomB
Member
Joined: Mar 20, 2008
Posts: 5 | Posted: 2008-03-24 4:15 pm Permalink
Was the hotel you went to the Hyatt by any chance? It was one of the facier hotels in the area that I could tell and had one of the more popular Luau's.
I tried making a traditional Mai Tai even though I knew it wasn't what I was looking for - really, why the hell wouldn't I? Some substitutions were made such as Realime instead of fresh squeezed and the rum I used was Appleton's V/X. Ended being really limey and "weird". I think too much lime AND too much orgeat was the culperit but under all that I tasted a pretty good drink if I toned those 2 things down.
I'm rather anxious to "find" this recipe and even went as far as to see if the Hyatt had a general email address as a long shot but no luck. I'm thinking this pasionfruit mix might be a good shot in the dark. I thought I had a picture of the drink from my honeymoon photos but after checking it looks to be all show-related. Bummer. Oh well, at least when it comes to alcohol it's never boring to try it out as many times as needed
[ This Message was edited by: LogicBomB 2008-03-24 16:34 ]
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tikiwinebear
Tiki Socialite
Joined: Sep 30, 2004
Posts: 578
From: Santa Rosa, CA (Sonoma - wine country)
| Posted: 2008-03-24 4:58 pm Permalink
We actually attended the luau at the Maui Prince Hotel, in Makena / Wailea area. The hotel prepares the food and beverages, but another company puts on the luau show. I have to say the food at the Maui Prince was quiet good, a bit different than what we had a few years ago at the Old Lahaina Luau. The Mai Tais were mostly prepared in advance at this luau, but the attending bartender was glad to add another float of the Hana Bay rum. And the drinks were free flowing all night.
Cheers!
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Bongo Bungalow
Tiki Socialite
Joined: Aug 20, 2007
Posts: 1226
From: Indiana
| Posted: 2008-03-24 5:34 pm Permalink
I have fond memories of Mai Tais on Maui... and fond memories of the traditional Mai Tai I made earlier tonight here in the midwest. Damn the midwest, I had to brush the snow off the chairs on the lanai so that we could celebrate the coming of Spring! There's Mai Tai's and then there's Mai Tai's. Long live the Mai Tai!
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Hakalugi
Site Administrator
Joined: Aug 10, 2004
Posts: 2804
From: Redondo Beach, CA
| Posted: 2008-03-24 5:52 pm Permalink
Quote:
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On 2008-03-24 16:15, LogicBomB wrote:
... Some substitutions were made such as Realime instead of fresh squeezed ... Ended being really limey and "weird". |
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That Realime stuff is total crap. Try squeezing some actual fresh limes. Seriously, how hard is it to do that?
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Hakalugi
Site Administrator
Joined: Aug 10, 2004
Posts: 2804
From: Redondo Beach, CA
| Posted: 2008-03-24 6:27 pm Permalink
Quote:
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On 2008-03-24 16:15, LogicBomB wrote:
...
I tried making a traditional Mai Tai even though I knew it wasn't what I was looking for - really, why the hell wouldn't I?
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BTW, if you want a good "traditional" Mai Tai recipe, here's one of the best (if not).
http://www.beachbumberry.com/100dollarmaitai/
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Hakalugi
Site Administrator
Joined: Aug 10, 2004
Posts: 2804
From: Redondo Beach, CA
| Posted: 2008-03-24 6:33 pm Permalink
Oh, and do not skimp out on the mint! It's not just a garnish. It actually affects the taste as you sip (unless you don't have a nose) and is integral to the final outcome.
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LogicBomB
Member
Joined: Mar 20, 2008
Posts: 5 | Posted: 2008-03-25 07:43 am Permalink
Quote:
| That Realime stuff is total crap. Try squeezing some actual fresh limes. Seriously, how hard is it to do that?
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It's not a matter of difficulty, it's a matter of convenience and time. As much as my wife loves me spending 10 minutes in the kitchen for every drink it's just not something I'm willing to do except on the rare occasion. I could pre-squeeze the limes if I wanted but I imagine most of it would go to waste unless I planned to have more than one or two a week. Realime and Realemon are the only good options regardless of quality 
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Hakalugi
Site Administrator
Joined: Aug 10, 2004
Posts: 2804
From: Redondo Beach, CA
| Posted: 2008-03-25 08:42 am Permalink
Quote:
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On 2008-03-25 07:43, LogicBomB wrote:
Quote:
| That Realime stuff is total crap. Try squeezing some actual fresh limes. Seriously, how hard is it to do that?
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It's not a matter of difficulty, it's a matter of convenience and time. As much as my wife loves me spending 10 minutes in the kitchen for every drink it's just not something I'm willing to do except on the rare occasion. I could pre-squeeze the limes if I wanted but I imagine most of it would go to waste unless I planned to have more than one or two a week. Realime and Realemon are the only good options regardless of quality
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Time? Seriously, how long does it take to cut a lime in half and squeeze the juice into a glass. Is this really too inconvenient? Give it a try. Fresh lime over bottled Realime makes a HUGE difference.
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LogicBomB
Member
Joined: Mar 20, 2008
Posts: 5 | Posted: 2008-03-25 09:41 am Permalink
Not trying to argue at all - I agree 100% it would be better. It's the same argument for everything fresh vs packaged - fresh doesn't take much longer or require too much more work but when you break it down there is still a bit more work, cleaning, storage and shelf life to consider with fresh. Doesn't help that my kitchen is so small it really discourages extra work. When I move into a house in 2-3 months I'm sure my attitude on pretty much any food-related item will change dramatically. I'm basically living the apartment lifestyle right now.
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Tiki Phill
Tiki Centralite
Joined: Mar 17, 2008
Posts: 14 | Posted: 2008-03-26 11:25 am Permalink
Quote:
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On 2008-03-20 11:53, LogicBomB wrote:
I know there was no grenadine in it but if you could post a single serving recipe anyway I will be more than happy to try it out and see how close it is
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Sorry that I haven't had time to reply. I was going to make it a home to check the recipe but I can do it off the top of me head.
Phill's Hurricane:
Fill cup with ice
Add 1 part dark rum (you could try gold too)
add 1 part light rum
add 1/2 part triple sec
Fill with equal parts OJ and pine apple juice.
add a splash of grenadine (not too much)
Squeeze a lime wedge into drink
Garnish with pineapple cube and cherry pierced by an umbrella.
I would probably use a Jigger for the rum amounts 1.5ozs, but I like my drinks stronger.
You could use gold and light and float Dark Jamaican on top or just float 151.
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