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Tiki Central Forums » » Tiki Drinks and Food » » the ideal Mai Tai formula?
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the ideal Mai Tai formula?
tikifetish
Member

Joined: May 07, 2003
Posts: 10
Posted: 2003-07-06 6:02 pm   Permalink

Hello to All,
I was in Newport Beach a couple of weeks ago for a wedding where I asked the bartender for a Singapore Sling. His response, "what is that?". I walked away thoroughly disgusted.
This sad event led me to start thinking about some of my favorite drinks and how there are many different recipes out there for mai tai's. Which seems to be the most popular formula here in the forum?
thanks
and bottoms up!


 
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Luckydesigns
Tiki Socialite

Joined: Sep 15, 2002
Posts: 2177
From: Costa Mesa
Posted: 2003-07-06 8:00 pm   Permalink

Where did you go in Newport? There aren't a whole lotta places here that would know how to make a Sling.

Here's the tried and true formula for a Mai Tai as served at Trader Vics.

1 1/2oz. fresh squeezed lime juice
1/2oz. curacao
1/4oz. orgeat syrup
1/4oz. rock candy syrup
1oz. Jamaican rum (I use Myers)
1oz. Martinique rum (I use Mt. Gay)

Mix together in a glass with crushed ice and the spent lime shell. If you want to go the distance, garnish with a fresh mint sprig.

A couple of these will light you up. Enjoy!
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CruzinTiki
Tiki Socialite

Joined: Apr 13, 2003
Posts: 215
From: Santa Cruz, CA
Posted: 2003-07-06 9:08 pm   Permalink

Here is Franklin Eck's recipe ... mmmm:

1 ounce orange curacao
1/2 ounce orange orgeat syrup
2 ounces freshly squeezed lime juice, 1/4 spent lime reserved
2 ounces dark rum
1 ounce golden rum
Dash of Angostura Bitters

Fill your favorite mug with ice and add liquid ingredients. Cover with a cocktail shaker and shake to blend. Garnish with a sprig of mint, a maraschino cherry, a wedge of pineapple and the reserved 1/4 lime.
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Basement Kahuna
Tiki Socialite

Joined: Oct 14, 2002
Posts: 3591
From: Jawja Province, Isle of North America
Posted: 2003-07-06 9:28 pm   Permalink

I'd go for Victor Bergeron's recipe. Anything else could not correctly be called a Mai Tai. And you'll never call me a "real dirty stinker"

 
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Tiki Royale
Tiki Socialite

Joined: Dec 06, 2002
Posts: 891
From: The Aloha Room in Beautiful Belmont, CA!
Posted: 2003-07-06 10:17 pm   Permalink

Yep, Trader Vic's is the way to go, I'm still recovering from my Mai Tai fest on the 4th. Although I have the recipe as being 3/4 ounce of Orange Curacao... Anyway, as long as you have your Orget, you won't go wrong!
Aloha,


 
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5816
From: CaliTikifornia
Posted: 2003-07-06 10:49 pm   Permalink

People, we all know that Trader Vic invented the mai tai, right?
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Doctor Z
Tiki Socialite

Joined: Aug 01, 2002
Posts: 1613
From: The Hale Moana Lounge, Torrance, CA
Posted: 2003-07-07 12:29 am   Permalink

This topic comes up a lot and I think I've made my opinion known more times than I care to think about...

LuckyD, thanks for beating me to the punch and putting forth the ONLY true Mai Tai recipe, but be careful with that lime juice - 1 1/2 oz is a lot!! Just stick with 'the juice of 1 lime' and you should be fine.

Oh, and I use Mt. Gay Barbados Sugar Cane for my "every day" Mai Tais, but for special occasions, St. James Hors d'Age is the only way to go...

And what is 'orange orgeat'?
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Luckydesigns
Tiki Socialite

Joined: Sep 15, 2002
Posts: 2177
From: Costa Mesa
Posted: 2003-07-07 01:16 am   Permalink

Yeah, that 'juice of one lime' usually works out to about 1 1/2oz of juice if you really wring out a big lime. Plus, sometimes if you end up with limes that are less than juicy you can fall short and throw the balance off. Don't get me wrong, if there is one guy that really knows how to cook up a mai tai, it's the Doc.
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Unga Bunga
Tiki Socialite

Joined: Jun 06, 2003
Posts: 5816
From: CaliTikifornia
Posted: 2003-07-08 12:58 pm   Permalink

http://www.recipegoldmine.com/ccD/d72.html

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KahunaMilu
Tiki Socialite

Joined: Aug 08, 2002
Posts: 114
Posted: 2003-07-09 11:17 pm   Permalink


I can never find the Orgeat, so I try to make my own. I know that I use more syrup than I should, but everyone seems to like them better that way. Of course, as the night goes on, my measurements can start to vary widely, so...no two are alike! }:)


 
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I, Zombie
Tiki Socialite

Joined: Jul 14, 2003
Posts: 539
From: the Les Baxter Grotto (Minneapolis)
Posted: 2003-07-14 9:08 pm   Permalink

Hi,

The following recipe depends on if you can find the ingredients. But I guarantee you, that it will produce the best Mai Tai you have ever tasted.
Kaniche Martinique rum is so good, my friends and I are thinking of burying 4 bottles in a time capsule for the day you can't get it anymore. (It's what I should have done back when I could still get Sazarac Falernum.) If you find Kaniche Martinique rum in your liquor store, buy it -- whatever the cost.

Behold...

1 1/2oz. fresh squeezed lime juice
1/2oz. Bols Orange Curacao
1/2oz. Trader Vic's orgeat syrup
1/4oz. sugar syrup (made with Turbinado sugar)
1/2oz. Myers
1/2oz. Whalers
1 oz. Kaniche Martinique Rum

Shake with ice and add to a glass containing crushed ice, fresh pineapple, cherry and mint.



[ This Message was edited by: I, Zombie on 2003-07-14 21:10 ]


 
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Basement Kahuna
Tiki Socialite

Joined: Oct 14, 2002
Posts: 3591
From: Jawja Province, Isle of North America
Posted: 2003-07-14 9:17 pm   Permalink

I'm with you on everything but that Whaler's swill. Awful, cheap rum.

 
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I, Zombie
Tiki Socialite

Joined: Jul 14, 2003
Posts: 539
From: the Les Baxter Grotto (Minneapolis)
Posted: 2003-07-14 9:24 pm   Permalink

I wouldn't call it swill. I think the Whaler's Rare Reserve Dark is a good, slightly sweet rum -- though I cannot speak for their flavored rums which simply scare me.

I'm curious, has anyone sponsored a Mai Tai making contest at any of the tiki events held around the country? Big names in the tiki world could be judges. I think it could be a great event!

[ This Message was edited by: I, Zombie on 2003-07-14 21:32 ]


 
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Kava King
Tiki Socialite

Joined: Sep 20, 2002
Posts: 217
From: Kensington-on-Avondale
Posted: 2003-07-15 09:53 am   Permalink

I'm not sure the brands matter much on anything but the Rum. Aren't orgeats and curacaos pretty much all the same? I favor St. James Martinique rum (always more than the recipe calls for) and either Lemon Hart Demerara (I know it's unorthodox, but good) or Cruzan Light. Or napthol, after a few rounds. As for decor, mint & lime work for Trader Vic, so that's enuff for me.

 
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thejab
Grand Member (first year)  

Joined: Mar 25, 2002
Posts: 2986
From: Tradewinds Apartments, Alameda, CA
Posted: 2003-07-15 12:43 pm   Permalink

Quote:

On 2003-07-14 21:17, Basement Kahuna wrote:
I'm with you on everything but that Whaler's swill. Awful, cheap rum.



I have to agree with Basement Kahuna on this one. Whaler's is made in a factory in California, is artificially flavored and colored, and tastes awful. Myers' is also caramel colored but is at least from Jamaica and tasty.

I wouldn't use either Myers' or Whaler's in a Mai Tai. I prefer my Mai Tai with aged gold rum. A combination of Martinique and Jamaican is best and true to Trader Vic's original recipe. Whaler's or Myers' would dominate the flavor too much in my opinion.

Kava King wrote:
Quote:
I'm not sure the brands matter much on anything but the Rum. Aren't orgeats and curacaos pretty much all the same?



Not according to Trader Vic (and I would tend to agree). His original recipe called for specific brands of curacao and orgeat (which are now unavailable). It would be interesting (but expensive) to do a taste test of various curacaos (Bols, Hiram Walker, Marie Brizard, etc.) and orgeats and see which taste best.
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