Joined: May 10, 2010
From: The Hyacinth House
|Posted: 2017-01-09 10:31 am  Permalink|
So with the changes that occurred with management last year, i feel its even more important to try and decipher this recipe while we can, in case this place does close its doors.
I have literally tried everything, but cannot pin point the one ingredient that sets this recipe apart from the trader Vics classic. I feel that the one ingredient in question is what gives this Mai Tai its uniqueness.
I spoke with Betty years ago, and all that she would say is that it is basically the Trader Vic version, but with one other ingredient. She also said that her dad Paul Fong, (the creator of this Mia Tai) added this to mask the drinks strength.
Not sure if she was trying to lead me down the wrong path , but whatever it is, it does make the drink smoother and hides the high alcohol-ness of the drink.
I have been literally messing around with this for at least three years, and have mixed the craziest things to try and get close....and have not been successful.
If anyone has any thoughts, clues, suggestions, they would be very much appreciated and worth a try.
Or....if anyone has knowledge of other MAI TAI recipes from other Chinese restaurants that have a weird or strange ingredient that you know of and can share that would be great too.
Whatever it is, i would think that someone else besides the Chef may be utilizing.