Comments on: Mai Tai

By: Rum 101: Six Summer Cocktails

Rum 101: Six Summer Cocktails — Fri, 02 Jul 2010 20:55:25 +0000

[...] Mai Tai [...]

By: Orgeat in 8 … the Mai Tai | theSpeakista

Orgeat in 8 … the Mai Tai | theSpeakista — Fri, 09 Apr 2010 02:50:47 +0000

[...] I found were close approximations of this original, with a few interesting differences. Matt (aka Rum Dood), Tiare at A Mountain of Crushed Ice and the Esquire Magazine drinks database all have [...]

By: TRNichols

TRNichols — Tue, 09 Mar 2010 19:02:25 +0000

On a hot day this drink will make you feel cool.I call it Tommys WTF.

Fill tall glass with crushed ice:Add 1/3 White rum,1/3 O.j and 1/3 Pink grapefruit juice,then add 1/4 oz. Campari,you’ll be surprised!Bottoms up.

By: scomorokh

scomorokh — Sat, 09 Jan 2010 11:54:09 +0000

I am a big Mai Tai fan too. One of my best Mai Tai that I ever made –

30 ml Angostura 1824 (heavy amber rum from Trinidad, approx. 100 USD per 0,7 l bottle in my country)
30 ml Havana Club Anejo 7 Anos (great aged cuban rum, approx. 30 USD per bottle)
30 ml fresh lime juice
15 ml orgeat (I use Monin)
15 ml orange curacao (I use BOLS Dry Orange Liqueur)
5 ml homemade rock candy syrup (refined sugar, unrefined demerara cane sugar Billingtons, tsp. muscavado unrefined cane sugar and some drops of natural vanilla extract)

all ingredients about 200 USD.

it is awesome drink with very complex and aromatic taste and flavors.

That you think about Angostura rum (Trinadad and Tobago)? Do you taste it?

By: Rum Review: Ron Diplomatico Reserva Exclusiva

Rum Review: Ron Diplomatico Reserva Exclusiva — Thu, 07 Jan 2010 18:04:03 +0000

[...] Mai Tai [...]

By: Paul Etter

Paul Etter — Tue, 05 Jan 2010 04:21:24 +0000

Ruben, to approximate the black strap, you might try adding in just a drop or two of mild unsulphered molasses. The hint of molasses is one of the underlying flavors that really makes this drink interesting. That, and the ginger syrup. That’s easy enough to make by thinly slicing a 2-inch long peice of ginger and placing it in a saucepan with 1 cup of sugar and 1 cup of water. Bring it to a boil while stirring to disolve the sugar. Lower the heat, cover the saucepan and let it simmer for two minutes. Remove from heat with the lid on and allow to sit for two hours before straining and bottling. I hope you like it!

By: Ruben

Ruben — Tue, 05 Jan 2010 01:46:26 +0000

Paul, the Stone God sounds incredibly tasty and a good way to use the bottle of apricot brandy that usually never leaves my spirit collection to be mixed into a drink! Thank you for that! I have no Cruzan Black Strap though here in Germany, guess i’ll substitute the whole rum bundle by 2 oz of Appleton Extra.

If it’s as good as it sounds, I’ll serve it to our guests at the bar

By: Paul Etter

Paul Etter — Wed, 23 Dec 2009 21:57:18 +0000

I was playing around with black strap trying to come up with a suitably dark and scary tiki drink inspired by Martin Denny’s “Similau” and wound up with a cocktail I’m calling the Stone God. So far, I haven’t found anyone who’s asked for their proverbial “money” back. Dim the lights, throw on some exotica and conjure up a Stone God.

Of course, this is just the $10 job. You could certainly up the ante by using Appleton Reserve, 12 Yr, 21 Yr or Master Blender’s Legacy.

Stone God
1.5 oz Appleton V/X
0.5 oz Cruzan Black Strap
0.5 oz lemon juice
0.5 oz lime juice
0.5 oz Rothman & Winter Apricot Orchard Liqueur
0.25 oz homemade ginger syrup
0.25 oz Velvet Falernum
Dash of bitters

Shake with cracked ice and serve in a double old fashioned (or a Moai mug if you have one) and garnish with a sprig of mint and a sugar cane swizzle.