Sunday, March 17, 2013

Penguin Month: Entry #8



Fourscore and four months ago the Kaiser presented a Mai Tai recipe Comparison, for St Patrick's Day. I won't deviate from tradition. Well, I won't deviate too much. I think the Mai Tai is past the point of needing a comparison and we now all agree on how to make one, more or less. Some eschew the rock candy syrup (or simple syrup) and I think this is entirely dependent on the sweetness of the other ingredients. Martinique rum is not available here so for the longest time I used only Jamaican rum.  I now use Barbancourt as a sub for the Martinique and this is not without precedent so don't go thinking I've committed some Tiki heresy or something. Anyway, enough about that and on with the show!

Mai Tai
1 oz Jamaican Rum 
1 oz Barbancourt 3 star
0.75 oz lime juice
0.5 oz orgeat
0.5 oz triple sec

Shake with crushed ice. Pour unstrained in to a bucket. Garnish with spent lime shell and mint.

The very first time I made a Mai Tai I used Gosling's. It was deliscious! It reminded me of an Outerbridge's Rum Swizzle, but better. Way better. The way I make them now it no longer reminds me of Bermuda and instead is its own sensation.


Cheers!

2 comments:

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