Mai Tais for kaneohegirlinaz

Discussion in 'Food & Cooking' started by iceman, Jun 13, 2012.

  1. iceman

    iceman

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    Mai Tai

    OK. This is an "out there"  kinda drink; meaning that every bartender that serves these thinks he's got the "hands-down best recipe". I'm not gonna argue. I'm not positive, but I think it's most believable that it was invented in 1944-ish at Trader Vic's  in Oakland. Some other guy claims it's his about ten(10) or so years before. I don't know. They don't taste the same anyway. The  main ingredients  are  rumCuraçao liqueurand  lime juice (gotta be squeezed, not out of a bottle). Any recipe should include these, or I think it's not authentic enough. Hey, that's just me.

    My opinion of what it should look like:

     [​IMG]    If you wanna swap out the pineapple for a chunk'o'mango ... make yourself happy. It's AG still. 

    Here's the International Bartenders Association  (IBA)  guidelines:

    [​IMG]  Highball glass

    40ml (8 parts) white rum

    20ml (4 parts) dark rum

    15ml (3 parts) orange curaçao

    15ml (3 parts) Orgeat syrup (almond syrup)

    10ml (2 parts) fresh lime juice

    Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top. Garnish and serve with straw.

    I'm all OK w/ that. However, as you would guess, I go off the reservation and start playing. 

    Here's three(3) Trader Vic's recipes:  

    The Original Trader Vic Formula - 1944

    2 oz of 17-year old J. Wray & Nephew Rum over shaved ice

    Add juice from one fresh lime

    1/2 oz Holland DeKuyper Orange Curaçao

    1/4 oz Trader Vic's Rock Candy Syrup

    1/2 oz French Garnier Orgeat Syrup

    Shake vigorously.

    Add a sprig of fresh mint

    Recipe #2 -  "Old Way" Trader Vic Mai Tai Formula - 1972

    1 oz Dark Jamaican rum (15 or 8 year old)

    1 oz Martinique Amber rum (St. James)

    1/2 ounce Orange Curaçao

    1/4 ounce Orgeat syrup

    1/4 ounce rock candy (simple) syrup

    Juice from one fresh lime 

    Mix and serve as in the Original Formula

    Recipe #3 -  Today's Trader Vic Mai Tai - This recipe is what Trader Vic's restaurants serve today (I'm not all so sure I like this one. I actually wouldn't make it this way.):

    1/4 Lime squeeze (drop in glass as garnish)

    1/2 oz lemon juice

    3/4 oz Trader Vic's Mai Tai mix

    2 oz Royal Amber Rum

    Garnish: maraschino cherry, pineapple, mint sprig

    Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.

    OK. So I've gotta go right now ... I'll be back in a coupla hours. I'll give up what I do then.  
     
    Last edited: Jun 13, 2012
  2. kaneohegirlinaz

    kaneohegirlinaz

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    Ice Man, many Mahalos for the recipes

    I don't drink the hards and more, but when I did

    I LOVED the Mai Tais at the Sheraton Waikiki's Hanohano Room.
     
  3. thatchairlady

    thatchairlady

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    Seem to recal a "no holds barred" game of scrabble with friends and Mai Tais!  If majority of players agreed that your word was good, ya got the points.  Remember actually spelling the real word "gurney".  Someone added "al" to the end and turned it into an adjective... accepted.  Then someone else added an "O" to the front... pertaining to the need of a gunery on Saint Patrick's Day?!?  No losers that night and don't recall any serious hangovers!?!
     
  4. teamfat

    teamfat

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    I enjoy playing Words with Friends on Facebook, but I'm out of rum.  So my games are pretty sedate.  Maybe I'll pick up some Meyer's or something tomorrow.

    mjb.
     
  5. iceman

    iceman

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    OK. I'm back.    The following items can be and are included in different recipes. Some of the items are regular stuff. Some are "out there", and unless you're gonna be making a lot of drinks, I'm not so sure you have to go out and find them, but still cool if you've got the $$$ to spare. 

    dashes of Pernod (it's like ouzo or ojen, flavored like licorice or anise) you like it or you don't

    dashes of Angostura bitters (has versatility, comes either aromatic or orange)  nasty strait, but works nicely in many drinks, soft or hard; kinda like worcestershire sauce of the bar

    guava nectar or juice, it is what it is

    sugarcane sticks, mint sprigs, edible orchids        do I need to explain these?  
     
  6. kaneohegirlinaz

    kaneohegirlinaz

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    Okay so as not to have too many repeats, I want to use :

    Pineapple (with the Teri Chicken)

    Sugarcane (with the drinks)

    Edible Orchids (also with the drinks, my Mom has some plants that I gave her)

    I should probably be prudent as how I use them, right?

    And we gotta have umbrellas in the drinks!
     
  7. iceman

    iceman

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    OMG!!!

    OK.  I'm gonna stop talking to you if you say anything about "umbrellas"  ever again in this thread. 

    You'll be getting off this bus. 
     
  8. iceman

    iceman

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    OK. Here's mine, that I promised earlier: 

    In a cold shaker:  

    1 jigger of lime rum

    1 jigger of orange rum

    * both are available from major brands for not too much $

    1 light splash of simple syrup

    1 good splash Grand Marnier

    1-3 shakes of aromatic bitters (personal preference on shakes)

    pour over rocks in highball glass

    top w/ thin pineapple ring, a twisted lime ring and a cherry

    gently pour 1 shot dark rum over garnish

    finish w/ edible flower if you just gotta have it         no stupid umbrellas, unless you're a Communist or sterile

    * "1 splash" is +/- a shot. I don't measure because I like the showyness when making the drink (read: romance)
     
    Last edited: Jun 14, 2012
  9. teamfat

    teamfat

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    We've probably got a few hundred of those umbrellas stashed in a box with the beach party decorations.  It has been a while since we hosted one, it might be time to revive the tradition come February.

    mjb.
     
  10. kaneohegirlinaz

    kaneohegirlinaz

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    okay, so NO umbrellas

    how about a really cool swizzle stick and a garnish?

    and so if the correct way to make a mai tai is to float the dark rum,

    then I'm thinking there's no pitcher of mai tais then? 

    it's to order? 

    I guess I could do that, or maybe make a few on a tray? 

    that might cut down on the quantity of consumption ...

    these folks love their "happy hour" around here ...
     
  11. iceman

    iceman

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    You can absolutely do the pitcher thing, just include the dark rum in the shaker.  No problemmo.

    It's just not my choice of service; that however, doesn't rule it out.

    Cool swizzle-sticks w/ garnish are oakey-doakey too. 

    Make a few to try out on your own. See how they suit your tastes. 
     
    Last edited: Jun 14, 2012
  12. kaneohegirlinaz

    kaneohegirlinaz

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    I was thinking about this as I fell asleep last night

    I was thinking of a fun, tropical pitcher

    (cheap, from the dollar store or Party City)

    and then some kind of fun garnish.

    as a kid one of the things I used to like when

    my Dad would take us kids with him when he went golfing:

    He made a "stop" on the way home and most of the

    drinks that he ordered at the 19th hole had those plastic swords! 

    My sister and I would have duels to entertain ourselves, propped up at the bar...

    Geez, I guess you couldn't do that today!