400 views in an hour on a 5k channel means that there is really a lot of interest in these. That and you do such a good job. I’m glad I got on this ride relatively early.
Derek, great to see an outstanding Mai Tai get on the board. Suggestion, can you also include the Make & Drink 1% Acid Adjuster in the spec for those of us playing along.
I did 4ml last night and it was over-acidified. I think that 3.5 would have been about right. For reference i was using Trader Joe's cold pressed. @@TehFhqwghad
So excited for this Mai Tai series. It's been great. I don't mind pineapple Juice in my drinks as long as it's just a little no more than 1 oz. But this one looks great with the acid adjustment.
Great video thanks for sharing. This recipe is what inspired my own house orange liqueur which is a mix of Clement Creole Shrubb, Grand Mariner and PF Dry curaçao
That sounds solid. I just did a blind taste test with 5 people on 9 orange liqueurs in a Mai Tai and everyone's least favorite was PF. It was a little alarming and requires more investigation on my end!
@@makeanddrink wow that is actually kind of surprising but I am not shocked haha. But yeah as of now I use my house blend for most drinks including the mai tai and people seem to enjoy it more than just the PF alone.
Hey man love the videos you've been putting out. As someone who's just getting into tiki, but is on somewhat of a budget (still in college), what would you say are some of the most commonly used modifiers in this sphere? I have most of my rums covered, but aside from dry curicao I've been hesitant to buy a lot of the different liqueurs used in these drinks in fear of them only being usable in a few recipes
Thanks man! One of the benefits of tiki and tropical drinks is you can get by with a lot of syrups which are cheaper to make yourself and taste better. For liqueurs, Falernum and All Alice Dram are called for often in Don drinks and probably the 2 most common after your Orange liqueur. But you could even make those yourself. Next to those 2, honestly you don’t need much. Might be smart to look at the recipes you want to make and not get anything unless there’s 2-3+ cocktails that need them. For me, next up I’d want a solid Banana Liqueur and then maybe Apricot but even that’s not something I’ve used in months.
@makeanddrink Appreciate it! Yeah I've been making a bunch of my own syrups, mostly passionfruit along with your fassionola recipe. Gonna be on the lookout for some Velvet Falernum now
Made this the other night and loved it but used my almond milk orgeat. Was looking forward to making and trying it with your almond milk concentrate orgeat. Do you prefer the latitude 29 in this recipe?
I've not done a side by side but I don't think I would notice a difference. I try when possible to follow the exact recipe if I somewhat easily can and since I had everything for this one that's why I used the Latitude 29.
Awesome. I'm a relatively new subscriber, just got back from Maui, the best vacation I've ever had. My only complaint? The drinks sucked. I'm a huge Trader Vic Mai Tai fan, but I'm interested in testing this out. My wife is really into taste tests, so I plan to make this with two versions, one acid adjusted, and one with straight pineapple and we'll see which one she (and I like). Love the channel, just top notch all around. Keep it up!
Yeah that's tough. We've had it in CA for several months now so I stocked up recently. Only bottle of Myers I had is 10 years old and not sure how the stack up. but I'd just use something else I have on hand that I like. Probably Hamilton or Worthy Park 109.
Nice! I trust Andy and I’ll definitely try a side by side but I don’t trust my bottle. Literally 12 years old. There’s an interesting “cult of Coruba” and would be fun exploring in the future.
@@makeanddrink There’s an article (Vinepair or Punch) floating around, talking about exactly that. My suspicion is that Coruba is rebranded as Blackwell’s and sold at a higher price, but I doubt Wray and Nephew would ever admit that.
A notable difference between the version in Tropical Standard and what Garrett presented on Educated Barfly was the inclusion of a spent lime wedge in the shaker which added a subtle hint of lime oil to the party. Either way, this is a great Mai Tai variant! 🍹
The spent lime wedge is in the Tropical Standard book, it was just left out of this video. "Squeeze a lime wedge to remove the juice, and place the spent wedge in a double Old Fashioned glass (16 ounces)."
Did you try it with your own acid adjusting solution? I would imagine that it is not noticably different than their recipe, since your acid solution seems to be aimed at doing exactly the same thing. I'm assuming you did it their way here to be faithful to TS's methods--but as you've brought a fair amount of innovation to the space, I'd love to have you compare it to your own work!
I can respect that. I don't think acid adjusting is for everyone at home and I do not prefer this to lime. BUT, not to speak for TS however that is what they did. They took a popular recipe that doesn't work and changed it.
400 views in an hour on a 5k channel means that there is really a lot of interest in these.
That and you do such a good job.
I’m glad I got on this ride relatively early.
Thank so much. I really do appreciate it
Love the channel. Keep it up!
Appreciate it!
Derek, great to see an outstanding Mai Tai get on the board. Suggestion, can you also include the Make & Drink 1% Acid Adjuster in the spec for those of us playing along.
I believe it's ~5ml of the acid adjuster to adjust 1oz of pineapple.
Thanks! And good call. I’ll add that to the recipe notes.
I did 4ml last night and it was over-acidified. I think that 3.5 would have been about right. For reference i was using Trader Joe's cold pressed. @@TehFhqwghad
So awesome...thanks!!!
So excited for this Mai Tai series. It's been great. I don't mind pineapple Juice in my drinks as long as it's just a little no more than 1 oz. But this one looks great with the acid adjustment.
Just had one of these at Sunken Harbor. Best Mai Tai I have ever had.
Great video thanks for sharing. This recipe is what inspired my own house orange liqueur which is a mix of Clement Creole Shrubb, Grand Mariner and PF Dry curaçao
That sounds solid. I just did a blind taste test with 5 people on 9 orange liqueurs in a Mai Tai and everyone's least favorite was PF. It was a little alarming and requires more investigation on my end!
@@makeanddrink wow that is actually kind of surprising but I am not shocked haha. But yeah as of now I use my house blend for most drinks including the mai tai and people seem to enjoy it more than just the PF alone.
Just made this standard and it tastes pretty sugary. Added the acid booster and wow, what a different drink. Quite crushable!
I like that. Waste no time!
Love the video! How did you get your hands on the latitude 29 Orgeat? It’s always out of stock anytime I try to order.
I think @ultimatemaitai shared that it was available a couple months ago so I scooped up a few bottles then.
Hey man love the videos you've been putting out. As someone who's just getting into tiki, but is on somewhat of a budget (still in college), what would you say are some of the most commonly used modifiers in this sphere? I have most of my rums covered, but aside from dry curicao I've been hesitant to buy a lot of the different liqueurs used in these drinks in fear of them only being usable in a few recipes
Thanks man! One of the benefits of tiki and tropical drinks is you can get by with a lot of syrups which are cheaper to make yourself and taste better.
For liqueurs, Falernum and All Alice Dram are called for often in Don drinks and probably the 2 most common after your Orange liqueur. But you could even make those yourself. Next to those 2, honestly you don’t need much. Might be smart to look at the recipes you want to make and not get anything unless there’s 2-3+ cocktails that need them.
For me, next up I’d want a solid Banana Liqueur and then maybe Apricot but even that’s not something I’ve used in months.
@makeanddrink Appreciate it! Yeah I've been making a bunch of my own syrups, mostly passionfruit along with your fassionola recipe. Gonna be on the lookout for some Velvet Falernum now
Made this the other night and loved it but used my almond milk orgeat. Was looking forward to making and trying it with your almond milk concentrate orgeat. Do you prefer the latitude 29 in this recipe?
I've not done a side by side but I don't think I would notice a difference. I try when possible to follow the exact recipe if I somewhat easily can and since I had everything for this one that's why I used the Latitude 29.
Awesome. I'm a relatively new subscriber, just got back from Maui, the best vacation I've ever had. My only complaint? The drinks sucked. I'm a huge Trader Vic Mai Tai fan, but I'm interested in testing this out. My wife is really into taste tests, so I plan to make this with two versions, one acid adjusted, and one with straight pineapple and we'll see which one she (and I like).
Love the channel, just top notch all around. Keep it up!
Yeah the resort drinks are hit or miss. Usually miss. I'll share some more Trader Vic's style recipes next week that are A+
@@makeanddrink awesome. The trader vic Mai Tai with 1.5 Appleton and .5 Smith and Cross may be the most perfect drink ever made, in my opinion.
So many of the Tropical Standard recipes use Coruba, but it's basically impossible to find here in TX! Guess I will have to sub Meyers :(
Yeah that's tough. We've had it in CA for several months now so I stocked up recently. Only bottle of Myers I had is 10 years old and not sure how the stack up. but I'd just use something else I have on hand that I like. Probably Hamilton or Worthy Park 109.
@@makeanddrink
For what it’s worth, Andrew at Mixing Up Tiki approved of Myers’s for a sub.
Nice! I trust Andy and I’ll definitely try a side by side but I don’t trust my bottle. Literally 12 years old.
There’s an interesting “cult of Coruba” and would be fun exploring in the future.
@@makeanddrink
There’s an article (Vinepair or Punch) floating around, talking about exactly that.
My suspicion is that Coruba is rebranded as Blackwell’s and sold at a higher price, but I doubt Wray and Nephew would ever admit that.
I'm super big fan of Appleton, so I'd be good with trying a 12 yr as a sub, but Meyers is probably closest to coruba for that purpose.
A notable difference between the version in Tropical Standard and what Garrett presented on Educated Barfly was the inclusion of a spent lime wedge in the shaker which added a subtle hint of lime oil to the party. Either way, this is a great Mai Tai variant! 🍹
Good to know. I often forget that lime wedge and I almost always forget at least 1 thing in his recipes.
Not to the shaker but to the glass
The spent lime wedge is in the Tropical Standard book, it was just left out of this video. "Squeeze a lime wedge to remove the juice, and place the spent wedge in a double Old Fashioned glass (16 ounces)."
Is it not dropped in the glass like in their standard Mai Tai build?
Can you acid adjust bottled pineapple juice? (Like TJs)
Absolutely. Canned as well. I don't prefer fresh pineapple juice but I had a pineapple on hand that needed juicing
Did you try it with your own acid adjusting solution? I would imagine that it is not noticably different than their recipe, since your acid solution seems to be aimed at doing exactly the same thing. I'm assuming you did it their way here to be faithful to TS's methods--but as you've brought a fair amount of innovation to the space, I'd love to have you compare it to your own work!
Garret Richard
He’s great.
I am out with acid adjusting. It just seems to me like putting lipstick on a pig. If the recipe doesn’t work, change the recipe!
This is changed.
lol what the HELL are you talking about?
Acid adjusting is great when you may not have fresh lime available. It also adds less dilution by replacing the lime juice.
I can respect that. I don't think acid adjusting is for everyone at home and I do not prefer this to lime. BUT, not to speak for TS however that is what they did. They took a popular recipe that doesn't work and changed it.