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Mai Tai Help |
ka'lenatiki
Tiki Socialite
Joined: Nov 13, 2009
Posts: 184
From: redding ca.
|  Posted: 2010-09-28 7:08 pm Permalink
OK,, so I have the stuff, I mix the drink and....... well it's ok but not quite right. I think it's the rum but I know I'm also changing the simple to rock candy syrup for a authentic taste. I've tried with several types of rum and found if you let it "rest" for a minute, the flavors blend better, but what is the most favorite for the Mai Tai?? Suzanne at Forbidden Island made me one( the orig.) and it was just what I think it should taste like.... ideas????????
[ This Message was edited by: ka'lenatiki 2010-09-28 19:10 ]
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Atomic Tiki Punk
Tiki Socialite
Joined: Jul 19, 2009
Posts: 4021
From: Costa Misery
| Posted: 2010-09-28 7:10 pm Permalink
what recipe are you using?
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CincyTikiCraig
Tiki Socialite
Joined: Mar 31, 2009
Posts: 328
From: Cincinnati, Ohio USA
| Posted: 2010-09-28 7:12 pm Permalink
Need some more details, exactly what are you using?
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CucamongaChango
Tiki Socialite
Joined: Jul 13, 2008
Posts: 264
From: Denver, CO
| Posted: 2010-09-28 7:27 pm Permalink
Crushed ice is essential... don't go makin' that with cubes now.
When friends of mine who make mai-tais for the first time mention it's not all that great, my first question is about the ice.
Seriously.
And yes, you're right, it should smooth out into ecstatic deliciousness as the ice melts a little and everything blends together.
Other than that, like the two before me... we're gonna need to see a list of your ingredients first.
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ka'lenatiki
Tiki Socialite
Joined: Nov 13, 2009
Posts: 184
From: redding ca.
| Posted: 2010-09-28 7:29 pm Permalink
usingthe 2dn version of the TV recpie.
1oz gld rum
1oz drk rum
1/2oz fresh lime juice
1/2 oz org. curacao
1/4 oz orgeat
1/4 oz simple syrup
2 cups ice.
Course i keep changing the rum around. i've used Zaya 12yr, barbancourt 10yr, TV rum, d'aristi 10yr etc. The only other thing i've changed was the curacao, Been using a off brand but seems similar
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ka'lenatiki
Tiki Socialite
Joined: Nov 13, 2009
Posts: 184
From: redding ca.
| Posted: 2010-09-28 7:31 pm Permalink
yep crushed ice not cube... even broke down and measured it.
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Atomic Tiki Punk
Tiki Socialite
Joined: Jul 19, 2009
Posts: 4021
From: Costa Misery
| Posted: 2010-09-28 7:41 pm Permalink
Here is the one I use for classic Mai Tai's, from Beachbum Berry's TV recipe
Recipe: In your shaker pour
1 ounce Rhum Clément VSOP Martinique rum,
1 ounce Appleton Estate Extra dark Jamaican rum;
1 ounce fresh lime juice
1/2 ounce orange Curacao;
1/4 ounce orgeat syrup
1/4 ounce sugar syrup.
Add at least 2 cups of crushed ice,
then shake well for around 10 seconds.
Pour unstrained into a double old-fashioned glass.
Sink your spent lime shell in the drink,
and garnish with a mint sprig.
Are you using a cocktail shaker?
[ This Message was edited by: Atomic Tiki Punk 2010-09-28 19:54 ]
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Hakalugi
Site Administrator
Joined: Aug 10, 2004
Posts: 2804
From: Redondo Beach, CA
| Posted: 2010-09-28 7:49 pm Permalink
ka'lenatiki, ATP has made some good rum suggestions above. There is something special about a good Martinique rum in a Mai Tai.
Additionally, here's an excellent "How To Make A Mai Tai" video from Martin Cate.
http://www.youtube.com/watch?v=UZUYP1gn-fY
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ka'lenatiki
Tiki Socialite
Joined: Nov 13, 2009
Posts: 184
From: redding ca.
| Posted: 2010-09-28 8:03 pm Permalink
lol.. I have that vid saved on the home system ;p I got a kick out of it. The appleton is one thing i haven't tried yet. The Martinique is in the cupboard already. I know that the rum can change the flavor a great deal. Just might need to go to the bevmor' for some supplies.
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CincyTikiCraig
Tiki Socialite
Joined: Mar 31, 2009
Posts: 328
From: Cincinnati, Ohio USA
| Posted: 2010-09-28 11:47 pm Permalink
You will want to add Appleton to your inventory, it's called for in so many classic Tiki Cocktails that the rum is practically de rigueur for any exotic rum cocktail enthusiast. Buy Appleton's well priced V/X blend; it makes a great Mai Tai, as well as about 100 other classic Tiki cocktails. If you're feeling particularly flush then do buy the Appleton Extra or 12-Year Old; both make for an extra special Mai Tai when combined with a quality Rum Agricole.
Mahalo,
Craig
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jokeiii
Tiki Socialite
Joined: Sep 18, 2010
Posts: 306
From: Miami
| Posted: 2010-10-08 03:16 am Permalink
...another suggestion is to put the spent lime shell in the shaker. The oils from the peel are released a bit and add a bit of depth.
Also, in my experience, using Cointreau in lieu of "regular" triple sec or curaçao, also makes for a tremendous improvement as does homemade orgeat. All the rum suggestions have been good ones, so that'll put you on the right path. However, if you're ever facing a situation where you're likely to be making an ocean of Mai-Tais for a brigade of guests, I suggest you try Bacardi 8 y.o. rum. It won't be THE supreme achievement in Mai-Tais, but it will be very, very nice...and less wallet-eviscerating. (Avg. +/-$20/bottle vs. $35+/bottle...just sayin')
_________________
-J.
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GeneriKB
Tiki Centralite
Joined: Jun 03, 2010
Posts: 18 | Posted: 2010-10-08 12:42 pm Permalink
The Mai Tai is a drink that truly depends on the quality of it's ingredients to make it great, especially the rums and the orange curacao.
It's been mentioned before, but a good Appleton 12yr old is pretty much a standard. It's the "foundation rum" for the drink.
Then you need the Martinique rum...this is the "showman rum", the one that really makes you lick your lips after every sip. Clement VSOP is a great one, but I personally love the St. James Hors D'age. Holy mother-of-pearl that rum is delicious.
The Orange Curacao is the tricky one, because most of them tend to be too artificial tasting. Clement's Creole Shrubb is about the best I've found so far. Marie Brizard's is *okay*, but after tasting the Creole Shrubb I'll never go back to MB.
Tastes to vary of course, so take some of the great options in here and mix & match. You'll find true love soon enough!
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GeneriKB
Tiki Centralite
Joined: Jun 03, 2010
Posts: 18 | Posted: 2010-10-08 12:49 pm Permalink
While we're on the topic of Mai Tais...
Any of you guys experimented with adding some LH151 in there somehow? I have two bottles at home, loooove the taste of it...but not a massive fan of the Jet Pilot or Zombie (just too much going on there). But I looooove Mai Tais and I like my drinks a bit on the boozy side.
If I were to add Lemon Hart to the Mai Tai, would i replace one of the rums (Appleton/St.James), split an ounce with one of them, do a floater (hooo boy)
Whaddaya think?
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CincyTikiCraig
Tiki Socialite
Joined: Mar 31, 2009
Posts: 328
From: Cincinnati, Ohio USA
| Posted: 2010-10-08 9:28 pm Permalink
Quote:
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On 2010-10-08 12:49, GeneriKB wrote:
While we're on the topic of Mai Tais...
Any of you guys experimented with adding some LH151 in there somehow? I have two bottles at home, loooove the taste of it...but not a massive fan of the Jet Pilot or Zombie (just too much going on there). But I looooove Mai Tais and I like my drinks a bit on the boozy side.
If I were to add Lemon Hart to the Mai Tai, would i replace one of the rums (Appleton/St.James), split an ounce with one of them, do a floater (hooo boy)
Whaddaya think?
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I've never used 151 in a Mai Tai, but I have been experimenting with Smith & Cross, combining it with Appleton Reserve or 12 Year for the Jamaican component in my Mai Tai, and it tastes damn good too. Lots of wonderfully funky notes. I hope that S&C make an aged version of their excellent rum someday.
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heylownine
Grand Member (first year) 
Joined: Oct 05, 2008
Posts: 476
From: Agoura Hills, CA
| Posted: 2010-10-09 09:56 am Permalink
Quote:
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On 2010-10-08 21:28, CincyTikiCraig wrote:
Quote:
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On 2010-10-08 12:49, GeneriKB wrote:
While we're on the topic of Mai Tais...
Any of you guys experimented with adding some LH151 in there somehow? I have two bottles at home, loooove the taste of it...but not a massive fan of the Jet Pilot or Zombie (just too much going on there). But I looooove Mai Tais and I like my drinks a bit on the boozy side.
If I were to add Lemon Hart to the Mai Tai, would i replace one of the rums (Appleton/St.James), split an ounce with one of them, do a floater (hooo boy)
Whaddaya think?
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I've never used 151 in a Mai Tai, but I have been experimenting with Smith & Cross, combining it with Appleton Reserve or 12 Year for the Jamaican component in my Mai Tai, and it tastes damn good too. Lots of wonderfully funky notes. I hope that S&C make an aged version of their excellent rum someday.
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I went the other way...subbed Smith & Cross for the Appleton 12 Year and mixed it with St. James Hors D'Age. For the curacao component I'm currenty working though a bottle of Creole Shrubb.
I liked the results, it did give the drink a bit more punch without deviating too much from what I like about a Mai Tai. I don't know that I'd up it to a float of 151 though, since I normally stick close to the Trader Vic's recipe.
Now if you're trying to emulate a Bala Hai Mai Tai, let the rum flow and flow!
kevin
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if it's not a little complicated, it's probably not worth it.
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