Comments on: Mai Tai: The Butchered Beverage

By: Category obsessions | east.bay.writer

Category obsessions | east.bay.writer — Tue, 20 Dec 2011 01:19:46 +0000

[...] help me illustrate my point about just how misunderstood the mai tai is, read this post. It will set you straight. If you like rum, and you’ve never had a classic mai tai [...]

By: Buvare: Tiki Ti + | Miladinoski

Buvare: Tiki Ti + | Miladinoski — Sat, 10 Sep 2011 03:08:23 +0000

[...] Round two: Three Mai Tais, please (the real kind!). [...]

By: homefries – The Table Set Episode 9 Tiki

homefries – The Table Set Episode 9 Tiki — Thu, 08 Sep 2011 08:45:02 +0000

[...] The Mai Tai controversy + recipe [...]

By: Joseph

Joseph — Fri, 08 Jul 2011 17:58:52 +0000

I only just now found this site and am delighted to know that there are those who believe the real Mai Tai is worth the effort.

I am NOT delighted to report that the Mai Tai Lounge – all that remains of what used to be Trader Vic’s in the Beverly Hilton – makes their Mai Tais with Trader Vics Mai Tai Mix. I’m not certain, but since this semi-tiki-themed sports lounge is still associated with Trader Vic’s, I’m pretty sure the other Trader Vic’s are doing likewise.

The ingredients of Trader Vic’s Mai Tai Mix are as follows: Water, High Fructose Corn Syrup, Corn Syrup, Juice Blend (Water, Citric Acid, Orange Juice Concentrate, Malic Acid, Cellulose Gum, Vegetable Gums, Ascorbic Acid, Natural Flavor, Sodium Benzoate [Preservative]), Natural And Artificial Flavor, Citric Acid, Sodium Benzoate [Preservative], Xanthan Gum, Caramel Coloring.

Now THAT I submit is truly an abomination that far exceeds the inclusion of grenadine or pineapple juice!

By: Matt Robold

Matt Robold — Tue, 02 Mar 2010 20:43:47 +0000

The BarSmarts Mai Tai recipe was one of several that had those of us taking the Advanced course asking if we would be allowed to differ from the recipes in the book to make the REAL recipes.

We were all told that as long as we could defend our reasons for straying from the material, we would be fine.

Luckily I was not forced to say, “Because this is a REAL MAI TAI unlike the abomination in your book.”

By: Frederic

Frederic — Tue, 02 Mar 2010 20:40:54 +0000

I was amused by the BarSmarts recipe I had to memorize last week. A barspoon of orgeat for it is too flavorful to use more? I think Dale had a great influence on dumbing down and sweetening up the recipes…

By: rhumboy

rhumboy — Mon, 26 Jan 2009 17:58:02 +0000

The best mai-tai I’ve ever made uses the same recipe you list above, except for the following substitutions: (1) use homemade “rock candy” syrup (a vanilla-flavored bar syrup) instead of simple syrup; (2) try Cointreau instead of orange curacao; (3) for rum, use 1 oz. Gosling’s Black Seal and 1 oz. Mount Gay.

By: Matt Robold

Matt Robold — Fri, 23 Jan 2009 17:39:19 +0000

Rob,

All comers and takers welcome! One thing I discovered last night: my demerara/muscavado syrup will DESTROY a mai tai. Too strong and sweet.

By: Rob V. Burr

Rob V. Burr — Fri, 23 Jan 2009 16:34:39 +0000

I know I’m a bit late to the party–two weeks?–but I’ve been eyeing that Diplomatico White I have and think I’ll have to join you, d00d, on your Mai Tai quest. Even if in small part.

By: Chris

Chris — Mon, 12 Jan 2009 22:55:39 +0000

It amazes me how confused the world has become on this drink. Then again look at the martini.

Perplexing as well is the variations on the "true" and "original" recipe claims that exist in every bar book, website, and report out there.

My point, the recipe you posted in definately the most consistent and I am glad to find another who does his research! Great work!!

Chris