To chill the glass more efficiently add water along with the ice. It seems counter intuitive because water is warmer than ice, but the physics checks out. When you simply add ice to a glass, you're relying on air gaps to draw the heat away. But water is more thermally conductive than air, therefore adding water to the iced glass while preparing the cocktail will draw heat away from the surface more efficiency, resulting in a colder glass when it comes time to pour. Traditionally the recipe calls for simple syrup, but it's a question of taste. Personally to me this ends up being too sweet. Also I'd replace the cherry with an orange slice or twist, but to each his own. Good evening and enjoy!
8 dollars? a mixed drink in Manhattan runs you about $12 just to start. I once paid $21 for a Patron mixed drink at Marquee NY. It was mixed horribly but to her defense, the bartender was incredibly hot.. and tall...and half asian ;)
Sounds good. I like to keep it simple easy and inexpensive so I've been using 2 oz Appleton Estate Signature, 1/2 oz lime juice, 1/2 oz Cointreau and 1/4 oz orgeat. I like it rum forward and these all seem to balance really well.
I’ve been making variations all week and for me, I like 3 parts rum - Mount Gay 2 parts lime juice - fresh squeezed 1 part Orjeat Syrup 1 part Grand Marnier 1 part sugar syrup (2:1 ration of sugar to water)
okay i learned in cali its a hurricane glass not a rocks glass and u add lite rum, creme de noyaux, triple sec, filll with sweet n sour n float with myers rum.and then garnish with a cherry... why is this one so different
+Uncle Bernie Though he was the first to have a drink called the Mai Tai, he actually had an entirely different recipe compared to what we use today. Trader Vic independently invented his own recipe around 1944 which was the one we see today, with orgeat, curacao, lime juice, and jamaican rum.
Not with practice. Also, traditionally you pour directly into a chilled, empty glass (ice and all), and top off with crushed ice, so there's minimal liquid lost to the shaker.
Are you talking about the QB cooler? Sort of the same taste but not as good. Altogether different ingredients. I guess the debate goes on! ENJOY your RUM RHAPSODY! TIKI TIKI TIKI
+Bret Belter it is possible. just no that Amaretto is a liqueur, so it does have some alc. in it. orgeat is a syrup, so it would actually worry more about it not being sweet enough if you're doing it with Amaretto. :)
It's possible, but not recommended. Instead I'd just use a drop of almond extract and additional simple syrup. But it would be totally awesome if you just made some orgeat at home and brought it into your bar :) (make a rich simple with almond milk instead of water. Cool, then add a few drops of almond extract, orange blossom water, and rose water. will keep forever, as a liquid, in the freezer. but you'll be selling a lot of Mai Tais if you do it right!)
That’s not a Mai Tai. The drink originated in Oakland, CA not Emeryville (where there is still a Vic’s). The original rum was 17 year old (not 16) aged Jamaican pot still by Wray & Nephew. Whatever. There’s more mistakes but hey, you do you.
That will be way too sweet. You need a 1 to 1 ratio of dark Jamaican pot still to rhum agricole, and Pierre Ferrand Dry Curacao to better balance the flavor profile.
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Im sittning at the bar, I just got out of jail and im ordering a mai tai... and sudenly this dude is starting with this shit and all the unnessaceary talk about mai tai.. there is some reason why I got in jail bro... just give me my mai thai.
