Mai Tai - How to Make the No. 1 Classic Tiki Drink & the History Behind It
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- เผยแพร่เมื่อ 3 เม.ย. 2017
- Here's how to make the 1944 Trader Vic’s Mai Tai. The classic combination of Aged Jamaican Rum, Orange Curaçao, Orgeat, Rich Simple Syrup, Lime Juice and Mint for garnish was not the first Tiki Cocktail, but it is certainly the most popular Tiki Drink. And one that was designed to showcase a good rum.
The story of the Mai Tai is inexorably linked to the history of Tiki bars and exotic drinks. It’s the tale of a professional rivalry between two California restaurateurs. Don the Beachcomber and Trader Vic’s bare a lot of the responsibility for making the Tiki world the phenomenon it became.
Vic is often credited with the creation of this drink, especially as it is laid out here. Donn claimed to have invented it first. According to Tiki historian and founder of the Tiki bar, Latitude 29 in New Orleans, Beachbum Berry, in the convoluted story of the Mai Tai, both things may be true at the same time.
Ernest Raymond Beaumont Gantt (who later changed his name to Donn Beach) opened the first Tiki bar in 1933 in the heart of Hollywood called Don the Beachcomber. A drink that was on his menu for a time was the Mai Tai Swizzle, though, according to Donn’s widow, it was “not one of his favorites.”
The next year, in 1934, Vic Bergeron opened a bar in Oakland called Hinky Dink's. A few years later, in 1937, Vic paid a visit to Donn’s bar and was inspired by the joint’s Polynesian atmosphere, so much so, that shortly after, Vic revamped his bar to be Polynesian themed and he rebranded it as Trader Vic’s. There was a drink on Donn’s menu in 1937, when Vic visited, called the Q.B. Cooler, the recipe for which, as with most of Donn’s drinks, was a closely guarded secret.
Seven years later, in 1944, Vic created his Mai Tai. In the 1950’s, it’s popularity inspired a lot of people to claim ownership of it and Donn was one of them. Because of its demand, Donn was compelled to put the Mai Tai Swizzle back on his menu. Donn’s Mai Tai Swizzle does not taste much like Trader Vic’s.
However, according to Mick Brownlee, a bartender at Don the Beachcomber for over a decade, Donn didn’t claim that Vic stole the Mai Tai Swizzle from him, but rather that he stole the Q.B. Cooler and rebranded that as the Mai Tai. This would seem like a wild rumor, if not for the fact that the Q.B. Cooler tastes amazingly like the Trader Vic’s Mai Tai. So, if Mick was right, if Vic did steal the flavor of the Q.B. Cooler after sampling it off of Donn’s menu in 1937, that would’ve been a helluva reverse engineering job and it would mean that Donn came up with the name and flavor, but Vic invented the drink and made it a phenomenon. Thus, the drink really would have two fathers.
Either way, the Mai Tai, as presented here, was Vic’s Mai Tai. And his intention was to build an exotic support structure to highlight the long-discontinued, 17-year Wray & Nephew Jamaican rum. Once the supply of the 17-year started to dwindle, Vic eventually blended different rums to achieve the right flavor.
If you really want to get into the weeds with this one, you can age the Wray & Nephew at home ( • Barrel-Aged Tiki Rum -... ). It probably will not taste exactly like the one Vic used, but it makes one hell of a Mai Tai. Since it was bottled at 126-proof and the original 17-year Wray & Nephew was bottled at 86-proof, you’ll want to cut the potency of this one a little. That way you’ll end up with a rum that has the flavor profile that Vic described as, “medium-bodied, but with the rich pungent flavor,” that was “nutty, and snappy.”
All that being said, as great as those rums are, you’ll still be able to make yourself a wonderful Mai Tai with another rum. Just be sure to pick a rum with a flavor that you really enjoy. The other components of the drink are only there to put the rum on a pedestal and bow down before it like a forgotten wooden idol. Okole Maluna!
Recipe:
2 oz Rum (or 1.5 oz home-aged overproof Rum, 0.5 oz water)
0.75 oz Lime Juice
0.5 oz Curaçao
0.25 oz Orgeat
0.25 oz Rich Simple Syrup
garnish Mint Sprig
garnish Lime Shell
Shake with 12 oz crushed ice and 3-4 agitator cubes. Slap rim of your glass with Mint. Pour unstrained into chilled double Old Fashioned glass. Garnish with lime shell and mint sprig.
Music:
Southern Flavors 3 by Martin Gauffin
via Epidemic Sound
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Booze:
Hamilton Jamaican Pot Still Black
bit.ly/2nEaBl0
Duquesne Rhum Agricole Élevé Sous Bois
bit.ly/2o4zd9t
Denizen Merchant’s Reserve
bit.ly/2oTPDif
Books:
Smuggler's Cove (Book)
amzn.to/2oAOm31
Beachbum Berry Remixed
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Bar Tools:
Double Old Fashioned Glass
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Trader Vic’s Mai Tai Glass
bit.ly/2nE8oWJ
Citrus Juicer (Lime)
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Lewis Bag & Ice Mallet
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#MaiTai #TraderVic's #Tiki - แนวปฏิบัติและการใช้ชีวิต
Great channel! Did you barrel age your own Wray & Nephew?
Thanks! Yeah, I aged it two different ways. Check it out here: th-cam.com/video/y5CvdQKYw6Q/w-d-xo.html
The amount and quality of research into the history of this drink is top-notch. Thanks for all that you do!
Beachbum Berry and Martin Cate did most of the heavy-lifting, research-wise. I just read their books. Haha. But thank you for the love. It's much appreciated. Cheers!
You NEED to do more tiki drinks. Especially the zombie. This with the history behind this really sparked my interest in tiki drinks.
Haha. Yes sir! I've got some more. Stay tuned...
As always, your attention to detail makes your videos just that much more entertaining. Keep doing what you're doing as long as you're enjoying it, cheers!
The history on this one goes pretty deep into the weeds. Glad to hear you're into it.
Love all your videos man, thanks for taking the time to appreciate the history!
Cheers! Yeah, the history is pretty intense on this one. Haha.
This is probably my favorite video in your Tiki series. There is something about a Mai Tai - simple yet very effective. The aged Wray and Nephew pairs well in this recipe. I also recommend trying the Appleton Estates 12 year - it tastes exceptionally good in this recipe.
Absolutely Phenomenal man. Love this drink, and the interesting history behind it!
Thanks! If only all drinks had such interesting and well investigated backstories.
My fav vid yet...thanks for the in-depth history lesson, appreciate all the effort & insight you put into each eps...cheers!
Great to hear. This one had a long prep and had to keep pushing it back on the schedule. Glad it worked for you.
thank you as always for the awesome content! I would love to see more tiki cocktails from you. much appreciated!
Great! Glad you dug it. I've got some more Tiki lined up. Stay tuned...
Your completely right about me needing to change locations haha! And your also a complete badass who’s show is easily one of my favorite things to watch. Thank you a million times over and I look forward to watching more!
Thanks! Glad to hear you dig the channel. Cheers!
Thank you. I always liked cocktails, but I really knew nothing about them. You have been incredibly insightful, and have taught me the history, techniques, and overall craft of making these wonderful pieces of potable art. I get the feeling that you try not to be too commercial and don't really do any product promotion. The funny thing is, I have found that whatever tools you are using in the videos always turn out to be the best choices. In any case thanks for the education.
Thanks, man. I'm glad you dig the videos so well. I appreciate the kind words. Cheers!
So glad you did this video - I have been anxious for you to do some tiki drinks! I am 1 week into aging my wray and nephews - so I am pumped to give this mai tai a try! Always appreciate these videos you do man!
Awesome. Glad to hear you dug it so much.
Definitely got some more Tiki drinks planned, a lot more actually. Stay tuned...
Wow, what a great cocktail. Thanks for the great recipes!
Thank you for the love. Cheers!
Wow. This is fantastic work. Take a bow!
Thanks! Glad you dug it.
I hardly even ever make mixed drinks I Just mainly drink whisky neat but this chan is great. I love the history you give.
Thanks! Glad you dug it. If you normally like neat whisky, this one is gonna come off as pretty damn sweet. You might find more kinship with stirred drinks like the Revolver, Remember the Maine, Scotch Lodge, Vieux Carré, stuff like that.
This is great. Keep up the good work!
Thanks for the love. Cheers!
Awesome video as always! Keep it up!
Thanks for the love!
Wow. This is a fantastic video. You have such a wonderful voice. Not sure how I haven't found your channel before!
Haha. Thanks! Well, I'm glad you found it. Cheers!
What a beauty of a drink, and a beauty of video.
Thanks! Glad you liked them both. This was a fun one.
Great episode! I love mai tais. So easy to change the flavor profile by the choice of rum(s). The Kirk and Sweeney 12 year makes a decent mai tai as well. I'm definitely going to try your aged overproof Wray and Nephew method!
Thanks! Do it. Let me know how it turns out.
your videos have amazing quality
🙌 thank you!
Jesus Christ, what a beautiful sprig of mint! :D
Hahaha. Cheers!
I've been watching through them all, and this is hands-down the best Mai Tai video on TH-cam... excellent job! I kept waiting for you to slip, but no chance :) And that silky smooth bass voice... My only complaint (if I'm reaching) would be that the cinematography is a little dizzying, but that hardly matters in the grand scheme of things. Cheers!
Cheers! Glad to hear you liked it so well.
To be honest, my opinion is that the "best" mai tai goes to Vic, but you'll never forget Donn for coming up with the zombie. Both guys are legends. Period.
Both contributed to tiki culture that's for sure.
I really enjoy your vids good sir I love the history of all the Tiki drinks haha! I treat the Smuggler's Cove book as my own personal bible lmao
Glad to hear you dig the videos so much. Check out some of Beachbum Berry's books if you wanna dive even deeper into the history and lore. Okole Maluna!
love your videos! Would really appreciate if you made videos about the Q.B. cooler, shark's tooth and cobra's fang.
Q.B. Cooler is on the docket. Along with two other videos about drinks that inspired the Mai Tai. We'll see about the fangs and teeth. Maybe one day.
Sick Video bro. Thanks!
Glad you dug it. Cheers!
Love the font on that key art 😘😘
Haha. Great to hear!
I like your voice, like you dont give a shit and love it at the same time ;)
Haha. Nice! A walking contradiction. That's a new one.
He loves not giving a shit.
I finally got around to making your home made Orgeat and it was well worth it. So much better than the stuff you buy at the liquor store. The only substitution I made was Everclear instead of Vodka. The only thing more fun than your videos is making the drinks.
Even though this covers a lot of stuff from the three tiki books i already have, theres just a little extra information! trying the aged wray and nephew to mimic the OG W&N 17 was an interesting take. and i didn't realize Trader Vic may have been talking about martinique molasses rum instead of the agricole for his replacements years later. great video!
It depends on who you ask. Martin Cate believes it might have been Martinique molasses rhum, but Beachbum Berry has a different take. I think Cate's logic is sound especially when you read Trader Vic's books. But then again, Bum's research has been so key to unlocking these tiki drinks that it's hard to discount his opinion on this matter. Bum believes the best combo is Appleton or Coruba for the Jamaican and Clement VSOP (or another Vieux Agricole rhum) for the Martinique. Clement is Agricole (from fresh cane juice).
Great video man
Cheers! 🙌
Class, class and more class 👌 Damn!
Cheers! Glad you liked it.
I just made it with the Denizen Merchants Reserve. That's a great drink. Keep up the great work.
Oh great! Glad you liked it. I guess it's a classic for a reason, huh?
Just made this. Let me say that I find alot of Trader Vic recipes cheap tasting and sub par knock off of The Beachcomber but damn it if this is not one of the most balanced and refreshing drinks I've ever had.
Haha. Well, glad you liked it. Vic's Tortuga and original Scorpion Bowl (with white wine and mint) are great too. Cheers!
Love this 😎👍👍👍🍹🗿👍
You better! Haha.
I am truly baffled by my ignorance created by uninformed bartenders and the internet. I stocked pineapple juice, orange juice, rum and store bought grenadine to make Mai Tai’s then decided to check with trustworthy TH-camrs and then I have realized I have never had a Mai Tai in my life 😡😡😡 making my homemade orgeat, going back to the liquor store and get this baby done right. Thanks for sharing
No no. It's mostly that the Mai Tai, like other Tiki drinks were kept as secrets. This one was a secret for nearly 30 years. And truthfully, without Beachbum Berry there to steer us all in the right direction, we might all be making it with orange juice and grenadine. The good part is that you can make it now. Give it a whirl, but be warned that this one may spoil you into not accepting anything less in bars. Hahaha.
Distinguished Spirits I made it and it was really good the orgeat really balances out all the sharp edges. So delicious nothing like the other kind. You have made me into a bit of a cocktail snob 😂 only the best is good enough 😂 yes I will not drink pineapple mai tai when I can make this. Oh and planting my own mint today.
Haha. I've spoiled another one. Welcome. Haha.
@@Elle9228000 you are doing it right :) Welcome to the exotic drink snob club! (Check out the book Beachbum Berry Remixed, a very handy primer for these drinks). Also Smuggler's Cove by Martin and Rebecca Cate.
Cory Schoolland thanks I will 👌🏼
Great video. I'll be trying this version this evening.
Glad you liked the video. Let me know what you think of the drink. Cheers!
Great, but had to use a single rum since that's what I had.
No worries. That's how most people are going to make it. As long as the rum has a good flavor that you like, you should have a pretty solid Mai Tai. Cheers!
Yeah, but I want to try it as intended. I'll be getting a barrel to try adding that Wray & Nephew
Nice! Let me know what you think of it when you're done. A lot of people have really loved it.
I have had many, many "Old Way" Mai Tai at Trader Vic,s Oakland, going back to late 60's. They are always darkish brown, strong, unique smell, hidden sweet taste and at first sip, a slight gasoline flavor that is only momentary. And yes I have experience with too many mouthfuls of gasoline and not enough of Trader Vic's awesome Mai Tai.
Haha. Nice. Did you find out what went into them to make them so much darker?
@@DistinguishedSpirits "Old Way" refers to the float of Demerara 151 rum an elderly customer used to order.
Any plans to do a video on the Q.B. Cooler? It was suggested at 3:30 that you had such a video in mind at one point. Lastly, I made a Mai Tai using Denizen's Merchant Reserve. It was sensational! Thank you for your videos.
Yes, it's on the docket. Glad you liked the Mai Tai! Cheers!
Great video as always! What are some of your go-to dark rums? I've had the 7 year old Havana Club overseas but we can't get that in the States yet. Do you know of anything comparable?
I haven't had the 7 Year Havana on its own, only in drinks. However, the 7 year Caña Brava is pretty good. It too is a Spanish-style rum. Flor de Caña has a 7 as well, but I haven't had that one in years. I remember most of their stuff being good.
Thanks! I'll be on the lookout for these.
I've seen recipes that are identical except for one thing Cointreau instead of the Curaçao. Thoughts on this or where this may have come from? Just orange for orange?
]
i love that when i first watched this video when you mentioned the southland and el camino i was like wtf is he talking about? but now since i went back and watched every one of your vidoes i understand :)))). i'm sad that i'm almost out of videos to watch though
Haha. Yeah, some deep cuts. I linked to the Southland video at that moment, so that you could see what I was talking about if you missed that video, but perhaps it's not as noticeable for most people.
watched it at work so was basically listening to it ha
Fantastic video. I mean it. Super awesome.
Thanks. Glad you liked it. I'm sure you'll dig the Zombie and Suffering Bastard videos. Cheers!
I loved the Planters Punch, I'll check those out next.
Perfect! Glad you liked Trader Vic's Planter's Punch. I was thinking about Don's version, but we'll see. I've got some others to explore before doubling back on alternate recipes. Haha.
Please post if you come up with a new/alternate version!
Smith and Cross navy strength and plantation 3 star work very well too😊
I've been subscribed to your channel for almost a year, and yours is one of my favorites when it comes to making drinks... Every time I try a new one, I usually have to buy more bottles (especially at first) ... and I'm beginning to have a very decent collection.... But I can't help but wonder about the size of YOUR collection... Just how many bottles do you have? (at the top of your head, if you don't know and don't wanna take hours & hours to count them all :P )
Dude. Too many. 150 maybe? I'm running out of space to live in at this point. Haha.
Glad to hear you dig the channel so much. Cheers!
My favorite
Don't you mean, "Mai favorite"?
Ha! You're the best.
🙌
I really love the tiki cocktails could you do an episode about the navy grog?
For sure. It's on the list. Cheers!
i started Mixing Drinks for me and my Friends for our "Gentlemans Evenigs latley and really enjoying the channel best of thanks in Advance...cheers
i see a lot of varying amounts of lime orgeat and simple syrup in recipes, even ones that are both supposed to be SC and martin cate version. did u try with different amounts and come up with this as ur fav? also opinion on making rock candy syrup with demerara sugar?
I tried several recipes. I liked this one the best. It was basically what was in the Smuggler's Cove book. However, these days when I make it, I just ditch the rich simple (or rock candy) and just double up the orgeat. That's sacrilegious to say, I know. But using the 12 Bottle Bar orgeat recipe (th-cam.com/video/kDKTwW0JVjY/w-d-xo.html) or L'Orgeat (bit.ly/2JapjLS) or even the BG Reynolds stuff works well because the nuttiness is not overpowering. There are some cloudy orgeats that overwhelm the flavors of the drink. There are some orgeats that have too much orange flower and rose water in them to the point that those floral notes overpower the drink when you only use orgeat as the sweetener. But the orgeats listed above, which are the ones I have on hand, don't have that problem.
Bartender @ Trader Vic’s BH showed me the rum they used - Coruba Dark from Jamaica.
I'm sure it makes for a solid Mai Tai. All of the rum talk in this video was about trying to approximate an extinct rum that was originally used by Vic. It's fun to geek out on, but ultimately, not required to dig so deep for rum options. Cheers!
is “grand arome” martinique rhum sold in the US? as much as i love denizen’s, i like my mai tais with smith & cross & would need to split the base for that.
i like a mai tai with denizen’s, but have gotten used to that grassy martinique bite. oh well, this drink is a masterpiece and can be enjoyed so many different ways
Excellent video. I made this using Kaniche Rum from Barbados. Turned out great! I even invested in a bottle of that dry curacao. It was worth every penny. I heard Demerara Rum like El Dorado was good for tiki drinks. Have you tried any of those?
Great! Glad you liked it. Thanks for the rum recommendation. I'll have to give that one a try. Like I said, use your favorite rum in this drink. Just because Vic made his with a specific rum or pair of rums doesn't mean you have to.
Demerara is used in a handful of Tiki drinks. They start to get pretty complicated, so you might need to pick up several bottles of rum (and others) to go through all of the classics.
Any El Dorado will get you very far in the tiki world (also look out for Hamilton 86 and Hamilton 151). If you only had 1 rum to mix with, it's not a bad choice, nor would a good Jamaican or Barbadian rum be. But yeah, the recipes do get pretty granular. You might need a good 6-8+ bottles of rum alone to tackle most tiki recipes :)
Which was your 2nd place and 3rd place between the Denizen MR and Hamilton/Duquesne?
At the time, I think it was Denizen (2nd), Hamilton/Duquesne (3rd). The Hamilton part of it is pretty strong and super fruity, which is probably not historically accurate. Doing Appleton 12 or Appleton Reserve and Duquesne is probably a little closer because it's a little drier than the Hamilton. I now really like the Hamilton version in this drink, but I think it plays best with a dry rum (or rum combo) and a dry orange liqueur. Hope that helps. But it probably just muddied up the waters some more. Haha. Cheers!
I am enjoying this made with pot still black Hamilton and the Niesson Ed Hamilton single barrel. Its pfg.
Damn! How can a person like a video multiple times?
Excellent education on the subject matter tho!
Haha. Great! Glad you liked it. Cheers!
I've got the Hamilton Black but I can't find either the Denizen or Duquesne. Can you recommend a good substitute Matinique rhum? Thanks in advance.
Maybe Haitian rhum. It's made in a similar manner. The flavor profile is not as raw as Martinique, but it's kinda in the same ballpark and it's delicious.
I've been following you for a long time and have made my way around most of the cocktail categories with your channel as my main inspiration. However, I have never made a tiki drink as I do prefer less sweet drinks. At this point I want to try my hands on the tiki drinks and want to start out with the mai tai and the zombie. You always give great specific suggestions for what bottles to use but a lot of them can't be bought in europe and that is why my question is as follows:
How do i choose what types of rum to put into a tiki drink and what rums mix up well if I ever want to play around with creating my own tiki cocktail?
Cheers and sorry for the long question - love your work!
If you don't like sweet drinks, Tiki may not be for you. There are some fun, wild flavor combos, but they are essentially Rum Sours. Rum overall as a category is pretty sweet.
I'd say for you, maybe start with the Navy Grog. First of all, it's pretty easy to make, rum, honey, grapefruit and lime. And if it's too sweet, you can ease back on the honey a bit.
I think you'll like the Zombie too, but it's just more complicated.
In terms of the rums for Tiki drinks, they are often intended to be made with very specific rums. Those rums will impact the flavor of the drink, but you can find replacements for them and often get to a good place without those specific recommendations.
For the Zombie and the Navy Grog, I'd recommend Plantation OFTD (www.amazon.de/Plantation-Overproof-OFTD-Rum-Dark/dp/B06W56ZX2T) and a Light Cuban Rum (www.amazon.de/Havana-Club-0-7l/dp/B07FGFVZB9).
For the Mai Tai, it gets tricky. Ideally, you want Denizen 8 Year (which is blended in Amsterdam), but if you can't find that, try it with a Dark Jamaican (www.amazon.de/Appleton-Estate-Signature-Blend-Rum/dp/B015HWY9O8/) and a Rhum Agricole (www.amazon.de/Cl%C3%A9ment-Rhum-Vieux-Agricole-Geschenkverpackung/dp/B019FIA99O/).
Let me know how they turn out. Cheers!
Wow, that is a great answer! Thank you so much, i'll definitely get to it and let you know how it turns out. Cheers!
Most "tiki" drinks, when made properly, are not as sweet as most people expect them to be (as DS notes, they're basically sours, and you can adjust the sour/sweet balance to suit your tastes... though at most bars they will be a syrupy mess). For authentic recipes and notes on which rums to use, I would recommend you check out the book Smuggler's Cove by Martin & Rebecca Cate, as well as anything by Jeff Berry, who uncovered most of these early recipes and kick-started the exotic drink revolution we're experiencing today. Cheers!
+Dan Hendricks
The origin of this one wasn't 100% fact. But it's 99% plausible. Like I said, the only person who'd know for sure would be Vic and he ain't talking. Although, a wine critic friend of his said that Vic "was a marvelous visionary. He had superb taste. He could mentally taste very, very well, and then translate those ideas into reality." I don't think that all of those things would be enough to prove it in court, but it's a very compelling argument.
took you longenough to get this one also when you going to do Absinthe series ?
Haha. I know, huh? These things take longer and longer than I'd like. Thanks for your patience.
I'm just amazed by how good ur mint looks in every video. What's ur secret how do you keep them so fresh lol
I wish I had one. I have mixed results caring for herbs. I tend to buy starter plants from nurseries. They do all the hard work to get luscious leaves. I then run it into the ground because I have two brown thumbs and all plants eventually seem to die in my care. Haha.
Yes I know the Mai Tai. I have not had one in 15 years!
Classic for a reason. Haha.
Just the fact that you say "if you're using the aged Wray and Nephew..." made me lol, like that would actually happen. BUT if it did, it would be the very last thing I put in that shaker, on top of my fifty cents worth of other ingredients, not the other way around.
It's not scarce or precious enough for all that. This is not the 40's era bottled stuff that only 2-3 people have in their possession. This is just White J. Wray that has sat in a barrel for a month at home. In fact, if you aged it yourself, most of the reason you'd do it, would be to make 1944 Mai Tais with it.
It's tasty for sipping, but it's awesome in Mai Tais. Plus, one 1L bottle of aged J. Wray will get you about 22 Mai Tais. So, it's worth it, if you have the patience and inclination to age it yourself.
And if you're worried about price, assuming you age more than one thing in your barrel, the aged J. Wray would end up costing less than $40 for 1L of 63% ABV rum. A 750ml bottle of Appleton 12 (at 43% ABV) will cost you $35 at least, and you get a little less than double the alcohol with Overproof J. Wray.
Someone's on a smuggler ' cove kick... (; awesome video as always. I like that this goes into the history much more than others I've seen. Have you tried the Rings of Saturn recipe? Passion fruit is hard to obtain (I shipped funkin from Great Britain) but some of S&C's recipes are worth it.
You mean the Saturn? Or is the Rings of Saturn a variation on the Saturn? Either way, no. I've heard of the Saturn and want to give it a whirl. I like it when Tiki drinks stray from rum sometimes, so it's refreshing to see recipes like Saturn that use gin. Cheers!
Distinguished Spirits Oops I meant the saturn (pg. 67). xD it's really good! Not the strongest thing, but definitely worth checking out.
Distinguished Spirits I think I used... plymouth when I made it.
Cool. Thanks for the recommendation. I'll have to check it out. Cheers!
Cheers! (:
Well I'll be picking up some fresh mint on the way home today. I have everything else already.
Damn that was good.
Awesome! Yeah, I got tired of having to make that trip to the store for some mint so I invested the $4 in a plant and stuck it on my porch. Haha. Now I have no excuse not to make a Mojito or Mai Tai or Mint Julep.
Glad you like the drink. Cheers!
I've got a patch of mint in my garden actually, but it hasn't come back from winter yet. Just a few leaves poking out of the ground. Mojitos all summer, though!
How important is the Curacao to the overall flavor profile? All I've got is Cointreau and Grand Marnier
Cointreau is a little sweeter than Pierre Ferrand Dry Curaçao and Grand Marnier is even sweeter. Between the two, I'd go with Cointreau. It's going to be sweet enough with the Rich Simple Syrup.
Either way (Cointreau or Grand), you're going to be fine. I just personally prefer it with that added complexity of a dry orange liqueur. Cheers!
Thanks, man. Keep up the good work!
What are your thoughts on using Kraken rum for a Mai Tai?
It's not going to be the same, and I wouldn't buy a bottle for this drink, but if that's what you have on hand, it should result in a pretty tasty drink.
Best history lesson ever, did you try blended rum like plantation oftd ? And if, did you think it's a good "home" alternative for tiki cocktail?
Excellent. Glad you liked the video.
Re: rum. Good question. Before I get into that, let me just preface it with this: all of the rums I talk about in the video are if you’re really getting into the weeds of this thing and are trying to simulate the presumed 1944 flavor. You don’t need to go that nuts to get a good Mai Tai. You can use any good, heavy, full-flavored rum with the rest of the ingredients and get a great Mai Tai.
In terms of OFTD vs. home-aged Wray, they are very different. The biggest similarity is that they are overproof (and OFTD has some Jamaican rum in it). The OFTD is a blend, but it’s very Demerara-Rum-forward and can be a bit overwhelming if it’s the only rum in the drink.
You could maybe cut the OFTD with a big, high ester, pot-still Jamaican rum like Hamilton or Dr. Bird. So, maybe 1:1 or maybe even 1.5 Jamaican to 0.5 OFTD. That might be a good way to go.
If you wanna use a good Plantation rum in this one, go for the Barbados 5 year. It’s cheap and good. And makes a great Mai Tai.
If you can find it, use Denizen MR or even Dr. Bird. Those will hit the spot.
If you’re just looking to use OFTD because that’s what you’ve got, go for it. But maybe to 1.5 rum and 0.5 water to help take the edge off and balance it out a touch.
Hope that helps. Let me know if you have any other questions. Cheers!
@@DistinguishedSpirits thanks again for the good work and the answers . I try my best to find rum that don't betrayed the original recipe , and in my country (France ) I can't get my hand on denizen ( and maybe it's better I'm really suspicious about ready to go rum mix) .
So maybe I will go for the half and half methods , with a JM sous bois but any Jamaican dark rum will do it ? Any recommendations ?
Denizen is made in Amsterdam, so next time your there, look them up.
If you're really trying to be as accurate as possible, I'd look for try a Rhum Grand Arome, which is usually better known as Rhum Traditionnel, (in FR you might be able to find it here: www.excellencerhum.com/fr) and aged Worthy Park (Jamaican rum). That will get you the rum blend that Vic was using after all the 17 year Wray & Nephew (as well as the 8 year) ran out.
@@DistinguishedSpirits Thanks a lot to taking the time to anwser . I think i found something : Maybe (just maybe) if i m using a molasses base rhum from Martinique or Guadeloupe like "Negrita 2000/2006" or "TCRL Guadeloupe 2014" with some dark jamaican rum i will get something close ...
Excellent. Let me know how it turns out.
This is the way.
Sounds the start of song lyrics.
Damn......I'm thirsty now!
Haha. It’s working...
I wanna know how u make those mint leaves so fresh
Haha. Not sure what you mean exactly by fresh, but I grow them myself. If you don't have the home-grown variety, they usually have some at the grocery store that are still in dirt with some roots. If they don't have that, but they have a little bundle, then cut the stems and put them in water in a cool place until you're ready to use them. Hope that helps. Cheers!
thank you for the advice im still rather new to bartending ive noticed the batch of mint leaves I received from suppliers just doesnt last long or something most of it already blacked,thats why I envy your bouquet of mint leaves.
the videos you make are amazing,it help me understand more about cocktails.
hope to learn more from here
Great! Glad you like the videos. Sorry to hear about your spoiled batch of mint. Sounds like it's time to switch suppliers. Haha. Cheers!
Ferrand's Dry Curacao is not a true curaçao liqueur. It's orange-flavored brandy, the same as Grand Marnier. True curacao liqueurs include-- Luxardo Triplum (triple-sec), Cointreau (extra-sec), Briottet Curaçao Orange (sec), Senior Genuine Curaçao (sec), and Giffard Curaçao (triple-sec). Fantastic video none the less!
I'm disappointed in you that you didn't make a pumpkin spice martini or other trashy cocktail for April fools. Maybe something with Mike's Hard lemonade :) Or just steal any recipe from the Tipsy Bartender (shots fired)
We don't celebrate April Fool's in my household. 😂
Craig Clawson Simply substitute the 0.5oz of Curaçao in this recipe for 4oz of Blue Curaçao for the Tipsy Bartender version ;)
Matt Bonaccio lol literally.
down with tipsy
12 year Appleton
And there you have it
Indeed!
I just finished a batch of aged Wrey and Nephew
Excellent! How'd it turn out?
I thought the 17 year old Wrey and Nephew if the original Mai Tai no longer exists?
It essentially doesn't exist, there are one or two bottles out there in the world, but for all intents and purposes, it's virtually extinct. However, what BeastOfTraal was referring to was making an approximation at home. Check it out: th-cam.com/video/y5CvdQKYw6Q/w-d-xo.html
Love the.video.but his voice sounded like he had a few. Mai tại himself Lol.
Haha. More than a few.
Do you prefer ¾ oz. Lime rather than a full ounce as Beachbum Berry suggests?
Try it both ways. See what you think. I tend to prefer the lime dialed back a bit. The 3/4 oz measurement is Martin Cate's preferred method. To me, it creates a better balance. I find the 1 oz lime with all the other specs the same, a little too tart. But find the measurement that works best for you. Cheers!
@@DistinguishedSpirits Thanks for answering the lime question, but I got a discrepancy in your description. One thing I want to add. Martin Cate's version of the Mai Tai is based on Trader Vic's 4th incarnation of the drink. Beachbum Berry suggests to get the closest to the original drink is 1 oz. Jamaican Appleton Estate Rare Blend 12 Year Old, and 1 oz. Martinique Rhum Clément VSOP. The whole issue with the Rhum not really being the right Rum is based on Vic's 4th incarnation. If you read that section in Smuggler's Cove you'll know what I mean. And of course, he is selling his product too. Also, the owner of the best Orgeat on the market, Latitude 29, he suggested you go 1 oz. Jamaican Appleton Estate Rare Blend 12 Year Old, ½ oz. Martinique Rhum Clément VSOP, ½ oz. El Dorado 8 year Demerara Rum.
I've read that section in Cate's book and read all three books by Berry on the subject. Berry's is more accurate to Vic's Mai Tai specs, in terms of the lime. Vic did call for 1 oz of lime. And if Vic's inspiration for the proportions of the Mai Tai came from Constante's Golden Glove recipe, then Vic's Mai Tai would be on the tart-side, as the Golden Glove was tart as hell. Either way, I personally prefer it with the lower measurement of lime.
The rum question is another matter. It's great to play around with different combos, but no need to agonize over it. Have fun with it. I suggest you find a combo that you like and use that. No one is going to have a definitive version.
The Appleton, Martinique (aged) and Demerara, 2:1:1 combo sounds good. Who's recipe is that? It's not Berry's, right?
@@DistinguishedSpirits I like hearing your views on Lime, however I am not sure why you think Constante's Golden Glove recipe is like a Mai Tai and why Berry would model his specs on that drink. Golden Glove in the 1937 Bar La Floridita Bar Book is 2 oz. Jamaican Rum, 1 teaspoon Cointreau, 1 teaspoon Sugar, ½ lemon (which was probably a Cuban Lime) Orange Peel. So I am not sure what you mean.
My gripe is Martin Cate making a big deal about Rhum Agricole being wrong, when what Vic called Rhum Agricole was what was used in his 4th incarnation, then Cate sells a Rum claiming to be the right one to get. But my problem is that wasn't why Berry said to use Rhum VSOP. It wasn't because he misunderstood Vic but that he was trying to get the flavor of the original Rum. Cate is acting like the Rhum used was a misunderstanding rather than trying to create a certain flavor profile. At least, that is what I think Berry means when he said:
"Unfortunately, 17-year-old J. Wray & Nephew rum is a thing of the past. But by replacing it with an aged Martinique rum mixed with a premium Jamaican rum, we can approximate Vic’s original goal of “creating a drink that would be the finest drink we could make, using the finest ingredients we could find.”
The guy who makes Orgeat, on behalf of Berry, gave me that 3 Rum split recipe of 1 oz. Jamaican Appleton Estate Rare Blend 12 Year Old, ½ oz. Martinique Rhum Clément VSOP, ½ oz. El Dorado 8 year Demerara Rum. In my opinion, he makes the best Orgeat on the planet.
How about this: Would you try this recipe and let me know how it compares to what you've been doing.
Mai Tai
1 oz. Appleton Estate Rare Blend 12 Year Old Rum
½ oz. Rhum Clément VSOP
½ oz. El Dorado 8 year Demerara Rum
½ oz. Orange Curaçao
1 oz. Lime Juice
½ oz. Latitude 29 Orgeat
(Orgeat Works: Latitude 29 Orgeat recommended)
Add empty half Lime Shell into the shaker and shake with ice and then pour entire contents into Rocks Glass
Mint Sprig and another half empty Lime Shell with it’s curved side up to look like an island with a palm tree next to it.
The Golden Glove inspiration theory is one that Berry floats in one of this books (Potions, I think). Vic spent time with Constante, applied a lot of Constante's techniques at Trader Vic's and the recipe is nearly identical in ingredients to the Mai Tai: Jamaican Rum, Lime (limón verde), orange liqueur, sugar, crushed ice. Swap the garnish, add Orgeat, dial up the sweetness and you have a Mai Tai. I am putting a video together for this one. So, more coming soon...
My point was, it makes sense that Vic's recipe is on the tart-side if you buy the Golden Glove inspiration theory, even if it was subconsciously inspired.
I disagree about the Cate thing. I sympathize with your skepticism of his motivations. However, if you look at Cate's reasoning, it stands. The misunderstanding is that there is not a monolithic "Martinique rhum". In the 21st century, "Martinique rhum" is colloquially understood to be fresh cane juice, AOC, first run, distillate. But there are technically other styles of rhum from that country.
Berry and Vic refer to it as "Martinique rhum" not Agricole. What Berry means by that is clear, he meant Agricole. What Vic meant, is not 100% certain. In the '46 and '47 books from Vic, would equate Jamaican and Martinique r(h)ums (as illustrated around 4:45). That combined with Vic pointing out Saint James rhum when he was going for the "fresh cane juice" rum, lead Cate down the path to the theory that what Vic meant in his adjusted formula (of 1 part Jamaican, 1 part Martinique) was not the fresh cane juice AOC stuff, but rather a heavier-bodied, molasses-based rhum from Martinique.
Cate may not be correct on this theory, but it is plausible, whatever his motivations. Berry's theory of Appleton 12 + Clément VSOP may be more accurate to Vic's adjusted idea. Vic offered that combination, but he was trying to hawk his Trader Vic's branded r(h)um blend that he called "Trader Vic Mai Tai" rum. Adam's theory, (presumably the Orgeat Works dude you're referring to) may be to try and dial Berry's blend back toward something closer to Cate's blend. That's what I'm suspecting will happen with that combo, the grassiness of the Martinique should be cut down by the Demerara and it should result in a heavier body overall.
In terms of making Adam's version at home, I would have to make some subs. I have Appleton 12 , PF Curaçao and Latitude Orgeat, but I don't have Clément VSOP or El Dorado 8. I'd have to sub in Duquesne ESB and Hamilton Demerara 86. Those are the closest I've got. Or I could water down some Lemon Hart 151 in place of the El Dorado. But I'm happy to give it a try. Cheers!
Where did you get the 17 year Wray and Nephew? I thought Cate has the only bottle left on the planet.
I "made" it. It's 30-day Wray & Nephew. Check it out here: th-cam.com/video/y5CvdQKYw6Q/w-d-xo.html
ever mixed up the mai tai with diplomatico?
ahhh, Gold rum, dark rum, rock candy syrup.
Haha. Are those song lyrics?
The problem i have with Mai Tai's is that its hard to balance it. The lime juice can vary a lot, sometimes it more acidic and bitter and some times its just perfect. Type of rum, quality orgeat is also very important. Its a hard coctail to master, atleast it is for me.
Yeah, this one seems simple, but there are a lot of little factors hanging in the balance that can make or break it. I love it with the more clarified orgeat I used in the video and the drier curaçao. I will also sometime ditch the rich simple and just use 0.5 oz of orgeat as the sweetener. Just don't tell Trader Vic. 😉👍
Well, im not a Tiki purist myself, it would be really hard to be a Tiki purist in Northern europe. I usually use 0.5 oz of orgeat too :D Sadly i can't get a good quality curacao anywhere in my country, so i use cointreau. For rums I use Pusser's blue label and Zaya's -I find the combination quite good. Sadly Zaya is not sold in my country, i got it from my friend. So i will probably need to come up with different combinations. Maybe i will try something with Diplomatico exclusiva. Also tried Havana Club 7 and Appleton extra combo and it was good. Sadly i can't afford to have a lot of rums since im still a university student :D Anyway, thanks for responding.
Where on earth did you get 17 year Wray & Nephew for this?!!
th-cam.com/video/y5CvdQKYw6Q/w-d-xo.html
I know you probobly won't respond since this video is over a month old, but, I know it's not as aged as the "17 year" or actual 17/15 year old Wray and Nephew, but why not use J.Wray gold since it's an 80 proof, aged Wray and Nephew?
You could do that. It's not aged as long and it's lower proof.
What you want is a medium-bodied rum with some big, nutty, funky flavors that can stand up to the other components. The rest of the drink is designed to showcase the rum. I gave three recommendations, but by no means does that mean those are the only choices, they were just my preferences. Cheers!
I can get none of those rums here in Texas. 😔
Denizen is available in San Antonio, Dallas, Austin, Houston and Galvaston.
I'll keep looking for Denizens but haven't found it so far
Check out their site. They have a locator map.
I had a white mai tai at a bar recently.
Does the white refer to a white rum?
I'm not sure. I've never heard of it. You might have to check with the bar. Maybe they put something else in it to make it white. Coconut cream maybe?
Limes are not nuts. They have "rinds" not shells.
Haha. Okay. Well, someone's a nut.
The "lime shell" term is used in the tiki world. It's in the Smuggler's Cove book and the Trader Vic's books. It's probably not an accurate description of the fruit, but it is descriptive and differentiates this from how citrus rinds are normally used in cocktails.
So, there is no almond syrup in the original recipe.
I mean, there's Orgeat, which is an almond infused syrup. Is that what you were referring to?
Definitely no Torani.
When I make this it comes out too boozy. Totally drowning out the other flavors like from the Orgeat.
Really? Too boozy. What rum are you using?
I had the opposite problem. Too sweet
Dude. 100% love your program here. But for the love of god can you please use less obscure and hard to find booze?!! Not all of us live in hipsters paradise.
Time to move to a place where you pay more for less, but have access to awesome booze.
Just kidding, this particular booze you can make (th-cam.com/video/y5CvdQKYw6Q/w-d-xo.html). Otherwise, just use a good blend. The Tiki Gods will not strike you down for it. I just wanted to make it the way it was intended. It's up to you to follow that or not. I mentioned that at 6:06, but anyway, you're still going to be able to make a killer Mai Tai with Plantation 5 Year or even an aged Cuban-style rum. Don't let my strict adherence to the recipe's original ingredients get in your way. Cheers!
Any decent Jamaican rum will do... Appleton, Coruba, Plantation Xaymaca, Myers's, Hamilton Pot Still, Rum-Bar Gold, Smith & Cross (1.5oz)... but first check denizenrum.com/find-us/ to see if Denizen 8 Merchant's Reserve is sold near you :) And as DS notes, the recipe is very forgiving, and while best with a good Jamaican, it still works great with just about any quality, aged rum. Enjoy