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Old 11-25-2007, 05:53 PM   #1
saltgrassbear
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Default When Making a Mai Tai

What is the best Curacao and Orgeat to use. Using premium Rum and run of the mill ingredients would be a crime. My wife doesn't care for rum neat as I do. So I want to make the best Mai Tai possible.

SGB
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Old 11-25-2007, 06:03 PM   #2
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Frankly I'd worry more about the rum. You need a massively full flavoured, high proof aged rum to get the requisite punch. You're trying to get as close as possible to the JW&N 17 year old - potty and powerful

Curacao - most that are quite dry will do
Orgeat - Monin works perfectly well
Cane syrup - try the La Mauny or most will do.

Rum's the ting
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Old 11-25-2007, 06:19 PM   #3
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La Mauny syrup isn't available in the US and you won't find the flavorful Wray & Nephew rum anywhere. As a substitute I'd suggest El Dorado 12 year old, Appleton Extra, El Dorado 5 year old, Appleton VX or Inner Circle Green Dot. Any other suggestions?
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Old 11-25-2007, 09:13 PM   #4
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Check out Beachbum Berry's $100 Mai Tai recipe:

http://www.beachbumberry.com/100dollarmaitai/

I swear by it. Well, I swear by the rums used, and the general recipe. I make my own orgeat because nothing else comes anywhere close, and my own rock candy syrup because it's way too easy and cheap. For the orange liqueur, I've used Cointreau, Senior Curacao of Curacao and Patron Citronge (which I prefer). But I finally managed to get a bottle of Marie Brizard's Orange Curacao but have yet to do a taste test.

For the rums - use what tastes good, regardless of price or "premiumness."

As to orgeat, if you're willing to go through some work, make your own:
http://fxcuisine.com/default.asp?Display=26
or
http://scottesrum.com/category/rambl...geat-and-more/
The second link includes a recipe for Rock Candy Syrup.

And if you're interested, I did a big comparison of Orange Liqueurs a while back, before I got the Marie Brizard:
http://scottesrum.com/category/compa...eur-throwdown/

If you're not going to make your own orgeat, I'd strongly recommend keeping away from the Fee Brothers' stuff, which is nasty IMHO. Trader Vic's is no longer worth the shipping charge from what I've heard. The Bum now recommends Premiere Essence but I don't know of any place to get it. Torani almond is off, Monin isn't bad, and Finest Call is supposed to be decent.


Lastly, I'll post a few paragraphs from a gentleman I know who's done a lot of studying of the Mai Tai. I trust his judgment, beyond doubt:

Quote:
Originally Posted by Chip and Andy
I offered this idea before and some people laughed, others tried it, some swear by it......

Step 1 - Grab your two bottles of rum and remove the caps.

Step 2 - Look around and make sure you are alone. If their are people around, make sure they are your friends. Or at least that they know you well enough they wont find this process odd. Odd for you I mean....

Step 3 - Place the necks of the two bottles close together.

Step 4 - Sniff your two bottles together.

When you are done laughing at this suggestion, read on.

Why are you sniffing rum?

Well, if your two rums smell like two rums, you have exactly that.... two rums.

If, however, your two rums together smell yummy (more so than just some rum, you lush), like something a bit more than just two rums, you have a good pair to try in a Mai-Tai.

Specifically to the Mai-tai, do this same bottle-sniff trick and include your bottle of orgeat. If the three together make you wonder if you really can snort alcohol since you already have your nose right there, you have found a winning combination.

Your success will vary accordingly. I only guarantee that you will look foolish sniffing rum bottles.

But! Specifically to your question ('bout dam time! ya long winded freak!....) Rum Pairings.

My completely biased and unabashed opinions for suitable Mai-tai rum pairings are:

Appelton Estate VX and Saint James Ambre
Appelton Dark and Saint James Hors'd Age (sp?) Black Label
Appelton Estate XO and Cruzan Estate Single Barrel
Coruba and Oronoco (comes across as spicy, more research is needed)
Brugal Dark and Cruzan Single Barrel
Ron-Rico and "Old Oak Gold" (this pair was tasty, but a bit weak. A dash of orange bitters helped)

I have many more pairings I have tried, but this list are the only ones I am willing to try again.

Remember, and this is important, this list is from my bar and involves my taste for rum and is what I like. You may not like any of these. But, you have a starting point and I am hoping that you will share what you discover.

And, here is a very long discussion about the Mai-Tai....

http://www.tikiroom.com/tikicentral/...rum=10&start=0

The Rum discussion starts on page four or five.

Last edited by Scottes; 11-25-2007 at 09:18 PM.
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Old 11-25-2007, 09:41 PM   #5
Mark B.
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I go by the recipe in Berry's Grog Log and use Appleton V/X, St. James Ambre, Senior Curacao, and Torani orgeat. I have a West Indian lime tree in my back yard so good fresh lime juice is never a problem. I understand that most people will consider the Torani syrup to be the weak link in my rendition of this drink. But it's still a pretty dang good mai tai nevertheless, far better than anything I've ever had in a bar or restaurant.
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Old 11-25-2007, 09:53 PM   #6
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Looks like I have some mixing to do. Looks like most recipes call for two kinds of rum. Why is this?

SGB
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Old 11-26-2007, 12:00 AM   #7
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The recipe calls for a light and a dark heavy rum. For the dark rum, Myers's is one of the most commonly used. Goslings has more flavor as well as the coloring. Coruba from Jamaica is another choice for the dark rum.
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Old 11-26-2007, 08:09 AM   #8
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Quote:
Originally Posted by saltgrassbear View Post
Looks like I have some mixing to do. Looks like most recipes call for two kinds of rum. Why is this?
It's an attempt to recreate the original 17-year-old rum used, and/or to add more complexity. Single-rum Mai Tais are usually a bit flat.
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Old 11-26-2007, 06:01 PM   #9
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Thank you for the recipe of home made orgeat. I made a try a while ago with another recipe and it failed because it started to ferment. Maybe the bottle wasn`t clean enough? I used almonds that I blanched and etc so it felt like a bit of a waste of time when I had to discard it..and it also had a nice taste before it fermented.
This time I`m going to use the mineral water and be more careful with clean bottles.
But at least my falernum became very nice
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Old 11-26-2007, 08:01 PM   #10
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Adding some mild white rum will help, as will the refrigerator.
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