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.”

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.

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

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.

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

FYI, bad news, but Rhum Saint James will no longer be coming to the US. Stock up now. (Or support the brands that are still here) Any you are seeing on your shelves is old stock. My distributor in Nor Cal still has some in the warehouse- it’s not exactly a fast mover, so it will be a little while before it’s all gone.

Tried the Appleton 12/Clement VSOP combination in my Mai Tai tonight. It made a DELICIOUS Mai Tai. Thanks for the recommendation!

When I bought the Clement VSOP, I noticed more bottles of the Saint James Hors d’ Ages. So I guess there is no discontinuation (I got nervous after reading some threads on tiki forum–they were from last year, but you never know).

Bottom Line: I thought the Clement VSOP made a better Mai Tai than the Saint James (and it is a little cheaper at the place I buy my booze which is an added bonus) Having said that, I still LOVE the Appleton/Saint James combination. I think both make an out of this world Mai Tai, with the Clement having an edge.

Thanks for the advice RumDood! I’ll have to check that combination out. Cheers!

I’m not aware of the Hors d’Ages being discontinued in the US, but I’ll confess that I’m not always on top of these matters like I should be.

The Appleton 12/Depaz combo is one that I’ve tried and works very well, although to be honest, I think a better combo is the Appleton Estate 12 and Clement Rhum Agricole VSOP, which is currently the leader for my favorite combo (17 down, about 16 more to go).