The reason why Martin Cate uses the Denizen Merchants Reserve 8 only, is that it IS a mix of rums. In fact, it was designed by experts (including Martin Cate) to be the closest we could get to the Wray & Nephew 17 year with modern rums.
@@TheEducatedBarfly Right. Which was Vic's attempt to recreate the flavor profile of the Wray & Nephew 17 after it went extinct. Right? If so, by the transitive property, both were trying to do the same thing: recreate the W&N 17 year.
So HELPFUL. Showcasing 4 "acclaimed" specs for a classic cocktail really highlights how you can refine a cocktail to your liking. For me, I learned it comes down to rum pairing in the Mai Tia. I have dialed in my preferred orgeat + orange liqueur + lime mix and I now enjoy playing around with rum combinations to squeeze out a little more pleasing flavor. Leandro at his BEST! Well done.
Denizen is a rum blend in a bottle by Cate. So just like the other Mai Tais he uses a rum blend, it just happens to be pre-blended in a bottle. Edit: Cate was consulted on the rum.
@@TheEducatedBarfly which Orgeat do you recommend? I have tried so many, I also am thinking of buying the latitude 29 orgeat? I currently own the L'Orgeat Almon Liqueur. But I would love to hear which ones you prefer??😅🙋🏻♂️
@@herbertdeniroAppleton 12 and Clement VSOP will make a nice Mai Tia...but won't taste the same as the Smugglers Cove recipe. Clement is an Agricole rum, made with fermented cane juice, while the Denizens is all molasses based rums. Martin Cate has a great discussion in his book "Smugglers Cove" about the rums that have been used to re-create the blend Vic Bergeron used to recreate the Wray & Nephew 17 yo, and when that supply ran out, the Wray & Nephew 15 yo rum he could no longer source. Cate notes that Vic used rums from Martinique in the blend. Today we think of a Martinique Rhum as an Agricole rhum, but the way Vic described it it does not sound at all like an Agricole. That, and some historical information from the CocktaiWonk web site showing that at that time the vast majority of rhum exported from Martinique was Rum Industriale (molasses based) and not Rhum Agricole pretty much put the nail in the "Agricole to re-create a Trader Vic Mai Tai" for me. The Denizen's 8 yo rhum is a blend of both Jamaican pot still rum and a Martinique molasses based Rhum Industriale from the Le Galion distillery on Martinique. Cate was involved in it's design specifically trying to recreate Vic's rum blend. (My favorite Mai Tia uses the Smugglers Cove recipe with either 2 oz of Denizens 8 yo or 1 oz each of Appleton 12 and El Dorado 15. I use Small Hand Foods Oregeat, and a cheat on the SC 2:1 Demerara Syrup recipe using 1/4 (minus) oz of 2:1 Demerara Syrup topped off with a smidge of 2:1 vanilla syrup to get the syrup up to 1/4 oz. This adds that hint of that vanilla flavor that SC's Mai Tai Demerara syrup recipe's vanilla extract adds.)
It’s quite annoying that a Mai Tai ordered at 5 different restaurant-bars are all completely different and none are really a Mai Tai…they are just a random rum and juice cocktail
I’ve spent the last year trying every version of the Mai Tai I could find. I’m still not sure which is my favorite but damn it’s an amazing cocktail. I’m going to need to try a couple of these!
Sometime try my version (Jim's Special) as served at the venerable Tiki Ti for 20 years and published by Beachbum Berry twice. It's a bigger, better, stronger and drier mai tai accomplished by using a larger glass (32 ounce brandy snifter preferably), more ice, more lime (2 extra wedges squeezed and tossed in), and the alcohol in it is 2 ozs of Meyers and 2 1/2 ozs. of Casadores Tequila.
Recently made an extremely rich roasted almond orgeat and I've got to say it elevates my mai tais like no other. 200 g almonds roasted dry, blended with water added untill it just barely becomes decently liquid (I think I needed 300 g) and then a little while longer, then strained through a clean towel (squeeze). Got a yield of 130 g, added 260 g sugar and heated it to dissolve, then bottled. Once cool I added two teaspoons almond extract and one teaspoon vanilla extract.
I love these kinds of videos! First of all you get 5 really good recipes, but also you can use some ingredients over again. You can also judge for yourself which recipe is good! I think you should do more videos like this. Keep up the great work!
I'm glad that when you came to Martin Cate's Mai Tai it become all about a good choice of aged rum between orgeat and syrup. That keeps it accessible to everyone as one of the home run drinks of all time, but at the same time retaining a level of craft in order to make it. I dare say the Smuggler Cove's Mai Tai is like the Chevy Corvette of drinks.
If you put your limes into a hand juicer like that turn it upside down. It makes a flatter "island" to garnish with and you get more juice out of the lime!
Excellent! I enjoyed this thoroughly. Now I have three new Mai Tais to try. Re: your discussion of rums at the end: although Smith & Cross is technically overproof, in tiki-land, it's not generally used in the "Overproof" category. It's typically used as a "lightly aged" or "moderately aged" Jamaican (it's actually Navy Strength). If a recipe calls for "Jamaican overproof," that usually means a white (unaged) Jamaican like Wray & Nephew or Rum Fire. If it says "blended overproof," "aged overproof," or "blended, aged overproof," it's usually referring to a 151 Demerara such as Lemon Hart or Hamilton 151, although lots of folks use Plantation OFTD in this category. Edit: Navy Strength, not "Navy Proof."
As an aside, at 57% ABV Smith & Cross is more accurately called "At proof". On his web site, the CocktailWonk has a good discussion of the whole "Navy Strength", "Overproof" topic in his "Rum" section under "British Navy Rum History", drawing on historical resources from the Royal Navy from over several centuries. The American "Proof" system is different from the historical British "Proof" system. In the latter, alcohol at 57% was classified as "At Proof". Anything above that was "Above Proof", or overproof. ANything below that was "Below Proof". The Navy decided their official rum should be 4.5 % "underproof"....hence, a true "Navy Strength" rum is 54.5 % ABV. The term "Navy Strength" has been applied loosely by several distillers/companies to rums which would have been classified "Overproof" by the British Navy and Government. Pussers Navy Rum "Gun Powder Proof" is one rum that I can think of off hand that is bottled at the historically accurate 54.5%
@@rickdubois3569 I had to go back and re-read it myself to be sure I remembered it correctly. I suspect it is a sign of true Cocktail Nerdom when one finds such trivia interesting lol.
Two of my favorite homemade cocktails are Smugglers Cove Mai Tai and a Daiquiri. While I use the older SC Mai Tai recipe, Appleton Estate 12 and El Dorado 12, for Daiquiri I try all sorts of rums.
I'm a big Tiki-head and this is a great video! I've made the Smuggler's Cove version more times than I can count, but only with middle-of-country available rums. (Nebraska's rum selection sucks) I'll have to make Denizen my new quest item. I'm new to the channel and I am really appreciating the scientific aspect of some of the videos. It speaks to me deeply as a Gen X culinary hedonist. I've even got acid powders in the mail right now to make super-juice. I also appreciate that Leandro is a bit surly; he looks and sounds like an experienced bartender. I will listen to his wisdom...
Best Mai tai spec I’ve had is the ultimate by Kevin crossman. OG Specs, but rum blend is 1/4 oz each of xaymaca, OFTD , smith and cross, and Appleton 12. I add saline to it as well
I have a bottle of Pisa (Almond, Pistachio, Hazelnut blend liqueur) that I use in Mai Tai's. It makes for a delicious variation of the classic Mai Tai.
@@apaul7502 Make the reconstructed recipe on this channel from 2 years ago with equal parts Campari to rum. I love Steve’s videos but the original proportions in the recipe he followed comes out too sweet.
@@jaimethiessen I believe he is referring to the "Bitter Mai Tai" video that was recorded Nov 18 2019. I'm not sure what the comment about "Steve's videos" is referring to though. The "Barfly's" name is Leandro.
Stop messing with classic recipes Mixologists! Call it something else! it’s not a whiskey sour without an egg white, it’s not a White Russian without cream…you didn’t invent these things. I understand some things are lost to time, if you want to “improve” it call it something else, or make what I asked for!
Still Experimenting and my latest is very popular here. 1 Appleton Estate 12 1 Pusser's Gunpowder Poof 3/4 Lime Juice 1/4 Grand Marnier 1/4 Clémont Créole Shrubb 1/4 Giffard Orgeat Dash Fee Bros Black Walnut Bitters 5 drops Saline
Great video. So great in fact it inspired me to get out of bed last night and make some Orgeat, using Kirkland Almond Butter. 😅 Not sure I would repeat that, but it was not my real problem, it was the Rum, or lack of. I only have a few so I tried a blend of Appleton 12 and a Barbancourt 8. Not good, very unbalanced. Tonight I decided to try just the Appleton 12, and wow what a difference the Rum makes!! Now I'm motivated to buy some others. The Barbancourt destroyed the Mai Tai by making it seem bitter. Maybe a little more Simple might have helped, but why bother when there are better Rums.
Could also maybe do a video using the Orgeat and rich demerara syrup from the smuggler's cove and use it on the Maison Premier’s recipe and see how it stands out??
I'm sure those are all delicious drinks, but they aren't mai tais. It seems that anyone who mixes rum, orgeat, lime, and virtually anything else gets to call their drink a mai tai. Trader Vic's is the only mai tai. Anything else is stealing the name. Those bartenders should give the cocktails their own names. BTW, why is your lime juice pink?
I’m new to the industry and I work at a pretty decent tiki bar, I’m so happy to have stumbled upon your channel among others. It’s so good to get all these great examples.
My favourite cocktail. I' ve made my own cocktail but the main role model was Mai Thai. And mine is even better. I' ve sent you a recipe, but you never tried to make it and make a vid. I'm sad
i found mention of a Christmas tiki cocktail called a melekiliki maka ? but no where seems to have a set recipe ( varing wildly ) have you guys heard anything?
Great video! I’ll have to try a few one these variations, almond is one of my favorite flavors! By the way I live on St. Croix in the Virgin Islands, where Cruzan Rum is made & produced. I wanted to clarify on the correct pronunciation of Cruzan Rum. It’s pronounced Cruzan Rum (/ˈkruːʒən/ KROO-zhən……like CRU-SHEN) people who were born & raised here or have lived here long term are called Crucian. A lot of people here say Crucian are the people, Cruzan is the rum 🍹
Also, I might add that down here if you go to any bar you are getting a ‘Crucian pour’ unless you specify you want a stateside pour... We have very strong drinks here 😎 Probably equivalent to a double drink or more depending on your bartender 😅
I have been meaning to get to Smugglers Cove for a while now, but never find myself in that part of SF when they are open. Def going to have to make the syrups soon and see how it is at home!
If I want to use concentrated lemon juice, should I take the same amount as from the recipe? My concern lemon juice from concentrate is maybe more concentrated than usual lemon juice.
Looks great! For Martin Cate's recipe, you say 0.5oz of Curacao in the vide and even say 15ml in the description, however you have it written as "1oz". Dont want that to be confusing for anyone trying to replicate this great sounding recipe! Thanks for the awesome content. The Mai Tai is a great template to experiment with!
Thanks for the heads up. It is indeed half an ounce. Fixed in the description. We started writing ounces like this 1/2 instead of like this .5 so just a small typo!
I know, it's difficult to got cubanian Rum in America.....but this is my recipe......1 Oz, Appleton estate, 1 Oz Havanna club 3 anos, 1 Oz triple sec, 3/4 Oz lime juice, 1/2 Oz oregeat, 1/2 Oz gum syrup, crushed ice.....
You're expressive. You're funny. Very Informal... PLEASE do not combine all of those qualities together into the cocktail of horror that smile was ever again 😬 That's that kind of smile that can make a clown seek therapy and make mimes scream. (I'm just adding teasing jabs )
Nice comparison of four different Mai Tai recipe variations however, I was a little confused by the final ranking. At the end, you posed the question, "Which one is the best one", to which you answered, "...it's a toss up between the Smugglers Cove...and the Maison premier..." which would seem to put them somewhere in the #1 and #2 spots. However, when you ranked them all, you put the Smugglers Cove Mai Tai in 3rd place behind the Garreth Richards Mai Tai. Just curious why.... After watching this video, I guess I'm going to have to hunt down a couple of ingredients that I don't already have. Nice job!
Classic! OK Hong Kong (international cocktail connoisseurs cross roads incl. S.Pacific Mai Tai’s) went to hell recently, so Im back in Hawaii-where everyone who gets off a plane, sailboat or (God forbid) cruise ship, expects to consume a number of quality Mai Tai cocktails. Every mixologist prides themself on thier Mai Tai recipes here and certainly the competition for quality recipes & presentation is as intense as any tropical location on earth. Homemade Orgeat from Macademia Nuts is a winner and a “w”itch to recreate at home! If an orchid’s part of garni, it’s always an edible dendrobium variety. Local quality Rums (often from organic distiller raised sugar cane) are also a must try here,since aside from serving tourists, where there’s local sugar cane, theres always serious distillers. The argument wont ever be settled: Don Beach vs Trader Vic=I guess you agree, its irrelevant? Yet annually at Mai Tai competitions, someone will pay homage to either of these almost century old mixologists with thier 1930s era inspired creations. I want to say thanks (mahālo) from the heart, b/c although I’ve been a Hawaii resident since 1963, I’ve yet to master a Mai Tai. How bloody embarassing! Mahālo for a handful of new attempts (once I get my hands on your special orgeat). You might like to try to recreate Peter Merrimans home made mac nut orgeat?…someday, 🤣 I hope you don’t destroy too much equipment in the process, &/or Marius forgives you. You’re on the mainland (aka:lower 48) so you probably know better than I which Atlantic/Caribbean tropical locales hold annual Mai Tai competitions similar to major Hawaiian islands.(Typically featured in either “Hawaii” or “Honolulu” magazines).
I've been trying various mai tais for the last two years, wondering if I wasn't making them right or I just didn't like them. After trying one from our local tiki bar (Tiki Tatsuya) I decided that they just weren't for me for whatever reason. Then I tried Garret Richard's version using acid adjusted pineapple juice and it became one of my favorites overnight. Maybe I'm just not a fan of curaçao.
I’m just going to say: celebrity tiki historian endorsement notwithstanding…. If you can see straight through your orgeat, it’s not good. It needs to fresh, with the obvious separation of the almond solids that you need to shake back into the syrup before you use it. Liber & Co. from here in Texas is the best by far I’ve ever tasted.
Unless they put an emulsifier like ticalor 210 into it then there will be no separation. The Latitude 29 Orgeat was great, if a little expensive. Liber is good too though
Living in the almond tree center of the world (Nor Cal), when almonds are on the tree, you pronounce the "L" kind of like aaal-mon. After they are harvested, you pronounce almond like ah-mond. The farmers claim they "beat the L out of them."
Where do you get the syrup apothecary bottles that have the screw on bottom from? I looked in the Amazon store and I couldn't seem to find them in there.
“God DAMN that’s a good Mai Tai.” 😂 You made me literally LOL. (I hate when bartenders put pineapple juice in a Mai Tai. I lose respect because how can I trust them with any other drink? Guess I can only order a vodka-cran now. It’s a litmus test.). Thanks, as always for your in depth explanations and analysis. Love watching your process!
I scrolled down to the ingredients first for what to buy. You can say a lot on a long day. I have to try all myself :) Mai Tai is one of my absolut favorites and I tried a lot and I fear the best one I did not write down the recipe.
Those all sound great and I wish I could do a side by side. My wife and I like to keep cocktails simple with inexpensive but quality ingredients. Our recipe has much less flavorings but it works for us. We had a couple last night. 2 Appleton Estate Signature 1/2 Cointreau 1/2 Lime Juice 1/4 Giffard Orgeat Of the few rums we had, The Appleton Estate was the best mixer if not the best sipper. The small amounts of lime and orgeat are plenty. When we add more it got too tart and too marzipan and overwhelmed everything else. This tastes balanced to us but I'm always experimenting. I'd never heard of Creole Shrub. My wife really dislikes Ferrand Dry Curacao in anything so I can't use it.
I REALLY enjoy Mai Tais, so obviously enjoy this video! Keep up the work. One question, I really liked your cocktail builder on your website, but it seems to be bricked since a few weeks. Is there a new release coming? :)
Love the comparison. I agree that while the Denizen is a good rum, especially in Mai Tais, a mai tai can really benefit from some dark flavors, like the Demerara rum or the blackstrap rum.
Madisons Premiere is my favorite. I used Cruzan Black Strap, Denizen 8 year. Smith and Cross, and I forget the Rhum Agricole, but I used homemade orgeat. I am super happy and a little tipsy.
@@TheEducatedBarfly I use 1/4 orgeat but I also use only 1/2 lime and 1/2 Cointreau with 2 Rum so we taste each ingredient and the rum is still forward.
Why is it considered okay to shake the ice until total dillution then dump it into the glass instead of straining? I agree with it but don't know why it's either necessary or unimportant. If anyone knows, thank you
The whip shake is just one technique and you’re adding only a small amount of ice to get the right amount of dilution and get the chill started. This is because when it sits on pebble ice, the ice melts rapidly so you don’t want too much dilution up front. It’ll dilute as it goes
Is the Smuggler's Cove recipe an updated version? My book says it uses 1/4 oz SC orgeat, but the version you presented is using 1/2 oz instead. The rest of the specs were the same though.
Cate was a force behind bringing the merchants reserve to market. That's the one you want to use for the SC recipe, as youre getting the right amount of agricole and Jamaican already in one bottle
The reason why Martin Cate uses the Denizen Merchants Reserve 8 only, is that it IS a mix of rums. In fact, it was designed by experts (including Martin Cate) to be the closest we could get to the Wray & Nephew 17 year with modern rums.
It isn’t based on the Wray and Nephew 17 year, the blend is based on Trader Vic’s second Mai Tai rum blend
@@TheEducatedBarfly Right. Which was Vic's attempt to recreate the flavor profile of the Wray & Nephew 17 after it went extinct. Right? If so, by the transitive property, both were trying to do the same thing: recreate the W&N 17 year.
Great video. Philosophical note: The versions you liked the best were the two that are closest to the original. Sometimes less is more.
So HELPFUL. Showcasing 4 "acclaimed" specs for a classic cocktail really highlights how you can refine a cocktail to your liking. For me, I learned it comes down to rum pairing in the Mai Tia. I have dialed in my preferred orgeat + orange liqueur + lime mix and I now enjoy playing around with rum combinations to squeeze out a little more pleasing flavor. Leandro at his BEST! Well done.
Seriously. I hope we see more like this with other drinks. Curious, what's your preferred recipe?
Denizen is a rum blend in a bottle by Cate. So just like the other Mai Tais he uses a rum blend, it just happens to be pre-blended in a bottle. Edit: Cate was consulted on the rum.
I was coming here to give the same information. 👍
Yeah I’m aware apparently it was created to mimic Trader Vic’s second Mai Tai blend
Can't get the Merchant's Reserve... aamof I can't get any Denizen at all^^ May I substitute it with Appleton Estate 12 and Clement VSOP?
@@TheEducatedBarfly which Orgeat do you recommend? I have tried so many, I also am thinking of buying the latitude 29 orgeat? I currently own the L'Orgeat Almon Liqueur. But I would love to hear which ones you prefer??😅🙋🏻♂️
@@herbertdeniroAppleton 12 and Clement VSOP will make a nice Mai Tia...but won't taste the same as the Smugglers Cove recipe. Clement is an Agricole rum, made with fermented cane juice, while the Denizens is all molasses based rums.
Martin Cate has a great discussion in his book "Smugglers Cove" about the rums that have been used to re-create the blend Vic Bergeron used to recreate the Wray & Nephew 17 yo, and when that supply ran out, the Wray & Nephew 15 yo rum he could no longer source. Cate notes that Vic used rums from Martinique in the blend. Today we think of a Martinique Rhum as an Agricole rhum, but the way Vic described it it does not sound at all like an Agricole. That, and some historical information from the CocktaiWonk web site showing that at that time the vast majority of rhum exported from Martinique was Rum Industriale (molasses based) and not Rhum Agricole pretty much put the nail in the "Agricole to re-create a Trader Vic Mai Tai" for me.
The Denizen's 8 yo rhum is a blend of both Jamaican pot still rum and a Martinique molasses based Rhum Industriale from the Le Galion distillery on Martinique. Cate was involved in it's design specifically trying to recreate Vic's rum blend.
(My favorite Mai Tia uses the Smugglers Cove recipe with either 2 oz of Denizens 8 yo or
1 oz each of Appleton 12 and El Dorado 15. I use Small Hand Foods Oregeat, and a cheat on the SC 2:1 Demerara Syrup recipe using 1/4 (minus) oz of 2:1 Demerara Syrup topped off with a smidge of 2:1 vanilla syrup to get the syrup up to 1/4 oz. This adds that hint of that vanilla flavor that SC's Mai Tai Demerara syrup recipe's vanilla extract adds.)
It’s quite annoying that a Mai Tai ordered at 5 different restaurant-bars are all completely different and none are really a Mai Tai…they are just a random rum and juice cocktail
I’ve spent the last year trying every version of the Mai Tai I could find. I’m still not sure which is my favorite but damn it’s an amazing cocktail. I’m going to need to try a couple of these!
Sometime try my version (Jim's Special) as served at the venerable Tiki Ti for 20 years and published by Beachbum Berry twice. It's a bigger, better, stronger and drier mai tai accomplished by using a larger glass (32 ounce brandy snifter preferably), more ice, more lime (2 extra wedges squeezed and tossed in), and the alcohol in it is 2 ozs of Meyers and 2 1/2 ozs. of Casadores Tequila.
Good luck with that. I had one at the Royal Hawaiian hotel bar, and it was like drinking the medicine cabinet.. 🤮.
Recently made an extremely rich roasted almond orgeat and I've got to say it elevates my mai tais like no other. 200 g almonds roasted dry, blended with water added untill it just barely becomes decently liquid (I think I needed 300 g) and then a little while longer, then strained through a clean towel (squeeze). Got a yield of 130 g, added 260 g sugar and heated it to dissolve, then bottled. Once cool I added two teaspoons almond extract and one teaspoon vanilla extract.
Cool teleportation at 6:52
I love these kinds of videos! First of all you get 5 really good recipes, but also you can use some ingredients over again. You can also judge for yourself which recipe is good! I think you should do more videos like this. Keep up the great work!
Martin helped develop that Denizen specifically to emulate the original rum used at TV's. He also started out as a bartender at Trader Vic's.
I found out that it was to emulate the second blend TV did not the Wray & Nephew 17yr original
@@TheEducatedBarfly yeah, I remember hearing that too, now that you mention it.
@@TheEducatedBarfly The second blend was an attempt to replicate the 17 year too.
I just had an artichoke hold yesterday. Homemade orgeat makes such a big difference with these drinks!
I forgot about that one! Just got some Cynar last week, gotta make one tonight. Thanks LemonMelon
@@kid.dynamite4918 It has became one of my favorites along with Paper Plane, Enzoni, and Bitter Mai Tai!
I think would get along
I'm a big fan of these compilation style videos, I love to go through and work out which one is my favourite
I'm glad that when you came to Martin Cate's Mai Tai it become all about a good choice of aged rum between orgeat and syrup. That keeps it accessible to everyone as one of the home run drinks of all time, but at the same time retaining a level of craft in order to make it.
I dare say the Smuggler Cove's Mai Tai is like the Chevy Corvette of drinks.
If you put your limes into a hand juicer like that turn it upside down. It makes a flatter "island" to garnish with and you get more juice out of the lime!
Excellent! I enjoyed this thoroughly. Now I have three new Mai Tais to try. Re: your discussion of rums at the end: although Smith & Cross is technically overproof, in tiki-land, it's not generally used in the "Overproof" category. It's typically used as a "lightly aged" or "moderately aged" Jamaican (it's actually Navy Strength). If a recipe calls for "Jamaican overproof," that usually means a white (unaged) Jamaican like Wray & Nephew or Rum Fire. If it says "blended overproof," "aged overproof," or "blended, aged overproof," it's usually referring to a 151 Demerara such as Lemon Hart or Hamilton 151, although lots of folks use Plantation OFTD in this category.
Edit: Navy Strength, not "Navy Proof."
As an aside, at 57% ABV Smith & Cross is more accurately called "At proof".
On his web site, the CocktailWonk has a good discussion of the whole "Navy Strength", "Overproof" topic in his "Rum" section under "British Navy Rum History", drawing on historical resources from the Royal Navy from over several centuries.
The American "Proof" system is different from the historical British "Proof" system. In the latter, alcohol at 57% was classified as "At Proof". Anything above that was "Above Proof", or overproof. ANything below that was "Below Proof". The Navy decided their official rum should be 4.5 % "underproof"....hence, a true "Navy Strength" rum is 54.5 % ABV. The term "Navy Strength" has been applied loosely by several distillers/companies to rums which would have been classified "Overproof" by the British Navy and Government. Pussers Navy Rum "Gun Powder Proof" is one rum that I can think of off hand that is bottled at the historically accurate 54.5%
@@JM-pm3tb Right. My mistake. I've read this, but lost track of the specifics. Thanks.
@@rickdubois3569 I had to go back and re-read it myself to be sure I remembered it correctly.
I suspect it is a sign of true Cocktail Nerdom when one finds such trivia interesting lol.
Two of my favorite homemade cocktails are Smugglers Cove Mai Tai and a Daiquiri. While I use the older SC Mai Tai recipe, Appleton Estate 12 and El Dorado 12, for Daiquiri I try all sorts of rums.
I'm a big Tiki-head and this is a great video! I've made the Smuggler's Cove version more times than I can count, but only with middle-of-country available rums. (Nebraska's rum selection sucks) I'll have to make Denizen my new quest item.
I'm new to the channel and I am really appreciating the scientific aspect of some of the videos. It speaks to me deeply as a Gen X culinary hedonist. I've even got acid powders in the mail right now to make super-juice. I also appreciate that Leandro is a bit surly; he looks and sounds like an experienced bartender. I will listen to his wisdom...
Best Mai tai spec I’ve had is the ultimate by Kevin crossman. OG Specs, but rum blend is 1/4 oz each of xaymaca, OFTD , smith and cross, and Appleton 12. I add saline to it as well
I have a bottle of Pisa (Almond, Pistachio, Hazelnut blend liqueur) that I use in Mai Tai's. It makes for a delicious variation of the classic Mai Tai.
Any Mai Tai that I make always tastes better in an Educated Barfly Mai Tai glass! Presentation counts.
Out of all the Mai Tais I've tried, my favorite is the bitter Mai Tai with Campari. I guess it's not a "pure" Mai Tai but it's wonderful.
it’s probly amazing! Leandro did a “historic” maitai video a while back, and some of those recipes are fckin BANANAS
which recipe do you use? would love to try it
@@apaul7502 Make the reconstructed recipe on this channel from 2 years ago with equal parts Campari to rum. I love Steve’s videos but the original proportions in the recipe he followed comes out too sweet.
Do you have a link?
@@jaimethiessen I believe he is referring to the "Bitter Mai Tai" video that was recorded Nov 18 2019. I'm not sure what the comment about "Steve's videos" is referring to though. The "Barfly's" name is Leandro.
The rich Demerara syrup and home made orgeat really helps make a fantastic Mai tai. Terrific video 👍
Stop messing with classic recipes Mixologists! Call it something else! it’s not a whiskey sour without an egg white, it’s not a White Russian without cream…you didn’t invent these things. I understand some things are lost to time, if you want to “improve” it call it something else, or make what I asked for!
Still Experimenting and my latest is very popular here.
1 Appleton Estate 12
1 Pusser's Gunpowder Poof
3/4 Lime Juice
1/4 Grand Marnier
1/4 Clémont Créole Shrubb
1/4 Giffard Orgeat
Dash Fee Bros Black Walnut Bitters
5 drops Saline
Always love a good Arnold impersonation!
If there’s a drink masters season 2 I’d so vote you go on it!
I’ve rewatched this more than any other video on your channel. Such a great reference whenever I feel like switching up my Mai Tai game!
Maison Premiere is incredible, not surprised they'd make a great Mai Tai. 🤙
Great video. So great in fact it inspired me to get out of bed last night and make some Orgeat, using Kirkland Almond Butter. 😅 Not sure I would repeat that, but it was not my real problem, it was the Rum, or lack of. I only have a few so I tried a blend of Appleton 12 and a Barbancourt 8. Not good, very unbalanced. Tonight I decided to try just the Appleton 12, and wow what a difference the Rum makes!! Now I'm motivated to buy some others. The Barbancourt destroyed the Mai Tai by making it seem bitter. Maybe a little more Simple might have helped, but why bother when there are better Rums.
Could also maybe do a video using the Orgeat and rich demerara syrup from the smuggler's cove and use it on the Maison Premier’s recipe and see how it stands out??
I'm sure those are all delicious drinks, but they aren't mai tais. It seems that anyone who mixes rum, orgeat, lime, and virtually anything else gets to call their drink a mai tai. Trader Vic's is the only mai tai. Anything else is stealing the name. Those bartenders should give the cocktails their own names.
BTW, why is your lime juice pink?
Any mai tai starts tasting better the more mai tais you drink.
You need to try the MonkeyPod Mai Tai from Maui
It's delicious th-cam.com/video/df_MCmySEmY/w-d-xo.html
I’m new to the industry and I work at a pretty decent tiki bar, I’m so happy to have stumbled upon your channel among others. It’s so good to get all these great examples.
Thanks!
I say that every time I have a mai tai at Smugglers Cove! Great video, as always. Thank you.
My favourite cocktail. I' ve made my own cocktail but the main role model was Mai Thai. And mine is even better. I' ve sent you a recipe, but you never tried to make it and make a vid. I'm sad
i found mention of a Christmas tiki cocktail called a melekiliki maka ? but no where seems to have a set recipe ( varing wildly ) have you guys heard anything?
You forgot the nutmeg
Great video! I’ll have to try a few one these variations, almond is one of my favorite flavors!
By the way I live on St. Croix in the Virgin Islands, where Cruzan Rum is made & produced. I wanted to clarify on the correct pronunciation of Cruzan Rum. It’s pronounced Cruzan Rum (/ˈkruːʒən/ KROO-zhən……like CRU-SHEN) people who were born & raised here or have lived here long term are called Crucian.
A lot of people here say Crucian are the people, Cruzan is the rum 🍹
Also, I might add that down here if you go to any bar you are getting a ‘Crucian pour’ unless you specify you want a stateside pour... We have very strong drinks here 😎 Probably equivalent to a double drink or more depending on your bartender 😅
The Best Mai Tai is made by Leandro. The other four are just really tasty versions :)
I have been meaning to get to Smugglers Cove for a while now, but never find myself in that part of SF when they are open. Def going to have to make the syrups soon and see how it is at home!
Get there! It’s fantastic!
If I want to use concentrated lemon juice, should I take the same amount as from the recipe? My concern lemon juice from concentrate is maybe more concentrated than usual lemon juice.
What rum did you use or recommend in the Smuggler’s Cove Orgeat recipe?
I don't care about the details of the history, but Cate's recipe is the best Mai Tai I've ever had.
Looks great! For Martin Cate's recipe, you say 0.5oz of Curacao in the vide and even say 15ml in the description, however you have it written as "1oz". Dont want that to be confusing for anyone trying to replicate this great sounding recipe! Thanks for the awesome content. The Mai Tai is a great template to experiment with!
Thanks for the heads up. It is indeed half an ounce. Fixed in the description. We started writing ounces like this 1/2 instead of like this .5 so just a small typo!
Smith and Cross, Flor de Caña 7, OFTD float
Hello all what is column still lightly aged rum brand use for Orgeat
You’re speaking my language!! Mai Tais are the best - by definition!
Mai Tais and Hurricanes with a side of Painkillers. The good stuff. At least what Ive been mixing myself anyway.
So since Charanda is technically a rum, can it be used to make a Mai Tai?
I've been sticking to the one you posted a few years ago, two oz rum, one oz lime, cointreau, and orgeat. Simple and tasty.
Those are good too!
I know, it's difficult to got cubanian Rum in America.....but this is my recipe......1 Oz, Appleton estate, 1 Oz Havanna club 3 anos, 1 Oz triple sec, 3/4 Oz lime juice, 1/2 Oz oregeat, 1/2 Oz gum syrup, crushed ice.....
You're expressive. You're funny. Very Informal...
PLEASE do not combine all of those qualities together into the cocktail of horror that smile was ever again 😬
That's that kind of smile that can make a clown seek therapy and make mimes scream.
(I'm just adding teasing jabs )
Nice comparison of four different Mai Tai recipe variations however, I was a little confused by the final ranking. At the end, you posed the question, "Which one is the best one", to which you answered, "...it's a toss up between the Smugglers Cove...and the Maison premier..." which would seem to put them somewhere in the #1 and #2 spots. However, when you ranked them all, you put the Smugglers Cove Mai Tai in 3rd place behind the Garreth Richards Mai Tai. Just curious why.... After watching this video, I guess I'm going to have to hunt down a couple of ingredients that I don't already have. Nice job!
Classic! OK Hong Kong (international cocktail connoisseurs cross roads incl. S.Pacific Mai Tai’s) went to hell recently, so Im back in Hawaii-where everyone who gets off a plane, sailboat or (God forbid) cruise ship, expects to consume a number of quality Mai Tai cocktails. Every mixologist prides themself on thier Mai Tai recipes here and certainly the competition for quality recipes & presentation is as intense as any tropical location on earth. Homemade Orgeat from Macademia Nuts is a winner and a “w”itch to recreate at home! If an orchid’s part of garni, it’s always an edible dendrobium variety. Local quality Rums (often from organic distiller raised sugar cane) are also a must try here,since aside from serving tourists, where there’s local sugar cane, theres always serious distillers. The argument wont ever be settled: Don Beach vs Trader Vic=I guess you agree, its irrelevant? Yet annually at Mai Tai competitions, someone will pay homage to either of these almost century old mixologists with thier 1930s era inspired creations. I want to say thanks (mahālo) from the heart, b/c although I’ve been a Hawaii resident since 1963, I’ve yet to master a Mai Tai. How bloody embarassing! Mahālo for a handful of new attempts (once I get my hands on your special orgeat). You might like to try to recreate Peter Merrimans home made mac nut orgeat?…someday, 🤣 I hope you don’t destroy too much equipment in the process, &/or Marius forgives you. You’re on the mainland (aka:lower 48) so you probably know better than I which Atlantic/Caribbean tropical locales hold annual Mai Tai competitions similar to major Hawaiian islands.(Typically featured in either “Hawaii” or “Honolulu” magazines).
I've been trying various mai tais for the last two years, wondering if I wasn't making them right or I just didn't like them. After trying one from our local tiki bar (Tiki Tatsuya) I decided that they just weren't for me for whatever reason.
Then I tried Garret Richard's version using acid adjusted pineapple juice and it became one of my favorites overnight. Maybe I'm just not a fan of curaçao.
When the Mai Tai hits so good you turn into Randy Savage 10:01
I’m just going to say: celebrity tiki historian endorsement notwithstanding…. If you can see straight through your orgeat, it’s not good. It needs to fresh, with the obvious separation of the almond solids that you need to shake back into the syrup before you use it. Liber & Co. from here in Texas is the best by far I’ve ever tasted.
Unless they put an emulsifier like ticalor 210 into it then there will be no separation. The Latitude 29 Orgeat was great, if a little expensive. Liber is good too though
Living in the almond tree center of the world (Nor Cal), when almonds are on the tree, you pronounce the "L" kind of like aaal-mon. After they are harvested, you pronounce almond like ah-mond. The farmers claim they "beat the L out of them."
Thanks for the episode Leandro. BTW, do you know if the Latitude 29 Orgeat is a 1:1 or a 2:1 syrup?
No idea in the syrup but it’s darned tootin good!
Definitely Trader Vic's!
Where do you get the syrup apothecary bottles that have the screw on bottom from? I looked in the Amazon store and I couldn't seem to find them in there.
I don't REALLY have a favorite cocktail. But when someone asks, I say the MaiTai.
What's a good substitute for the Rhum agricole? I don't have any near my area that I can drive to myself.
Good subs would be anything made with fresh cane juice such as Haitian Clairin
Smugglers Cove has changed my game over the last few years. I love serving there (or close to their) mai tais at our parties.
Beach House Mai Tai in Kauai is the best I've had. Koloa Rum Company also has some amazing ones at their bar area.
Tried 10 different Mai tai's in Hawaii recently, 10 different places across 2 islands-none had the lime wheel-most had an orchid flower or pineapple.
“God DAMN that’s a good Mai Tai.” 😂 You made me literally LOL. (I hate when bartenders put pineapple juice in a Mai Tai. I lose respect because how can I trust them with any other drink? Guess I can only order a vodka-cran now. It’s a litmus test.). Thanks, as always for your in depth explanations and analysis. Love watching your process!
I scrolled down to the ingredients first for what to buy. You can say a lot on a long day. I have to try all myself :)
Mai Tai is one of my absolut favorites and I tried a lot and I fear the best one I did not write down the recipe.
Those all sound great and I wish I could do a side by side. My wife and I like to keep cocktails simple with inexpensive but quality ingredients. Our recipe has much less flavorings but it works for us. We had a couple last night.
2 Appleton Estate Signature
1/2 Cointreau
1/2 Lime Juice
1/4 Giffard Orgeat
Of the few rums we had, The Appleton Estate was the best mixer if not the best sipper. The small amounts of lime and orgeat are plenty. When we add more it got too tart and too marzipan and overwhelmed everything else. This tastes balanced to us but I'm always experimenting.
I'd never heard of Creole Shrub. My wife really dislikes Ferrand Dry Curacao in anything so I can't use it.
2:09: I like how they just subtly cut when he realized he wasn't gonna be able to squeeze lime juice that way
Such a great video Leandro. The Maison Premiere is my go to Mai Tai when I want to show off and impress. 🙂
I REALLY enjoy Mai Tais, so obviously enjoy this video! Keep up the work.
One question, I really liked your cocktail builder on your website, but it seems to be bricked since a few weeks. Is there a new release coming? :)
4:37 me labbing cocktails, every-time
6:25 isn't that a REGAL shake?
8:25 ALSO, me
Yeah basically a regal shake. Same concept anyway
@@TheEducatedBarfly
tight tight - thanks for the awesome video! it’s cocktail week in seattle right now, and a maitai-spec argument is imminent
Salut!
Hands down it is definitely me.
Do you have a link for the bottles you used for the orgeat and rich syrup?
Have you ever looked into the correct pronunciation of "orgeat"?
Yep and I’m doing it right.
Love the comparison. I agree that while the Denizen is a good rum, especially in Mai Tais, a mai tai can really benefit from some dark flavors, like the Demerara rum or the blackstrap rum.
2:00 minutes in and this guy doesn’t even know how to use a hand held juicer.
I was keeping the shape of the lime for the Garnish smart guy
I feel my adulting career has been pretty lackluster so far
😂
Madisons Premiere is my favorite. I used Cruzan Black Strap, Denizen 8 year. Smith and Cross, and I forget the Rhum Agricole, but I used homemade orgeat. I am super happy and a little tipsy.
I should add I used mint from my garden
Isn't the Smuggler's Cove Mai Tai only with 1/4oz orgeat? Is it better with 1/2?
I’ve seen specs for this cocktail with both 1/2 and 1/4 to tell the truth I don’t think 1/4 would even register so I went with the 1/2 specs
@@TheEducatedBarfly I use 1/4 orgeat but I also use only 1/2 lime and 1/2 Cointreau with 2 Rum so we taste each ingredient and the rum is still forward.
Why is it considered okay to shake the ice until total dillution then dump it into the glass instead of straining? I agree with it but don't know why it's either necessary or unimportant. If anyone knows, thank you
The whip shake is just one technique and you’re adding only a small amount of ice to get the right amount of dilution and get the chill started. This is because when it sits on pebble ice, the ice melts rapidly so you don’t want too much dilution up front. It’ll dilute as it goes
@@TheEducatedBarfly That makes perfect sense. Thank you so much!
Where do you get that juicer
Have I missed the explanation about the random buzz lightyear on the counter?
I big story to it. My son abandoned it and I inherited it. Love Buzz so he’s on the set now 😂
@@TheEducatedBarfly to infinity and beyond man!
Just in time for my Birthday party!
Thanks Leon.
What do you have aging in that barrel back on the counter? :)
At the moment nothing. Previously Negronis
Is the Smuggler's Cove recipe an updated version? My book says it uses 1/4 oz SC orgeat, but the version you presented is using 1/2 oz instead. The rest of the specs were the same though.
Must be updated specs.
I wish I was one quarter as knowledgeable as you.
Kona canoe club hands down
The Mai Tai is one of my favorite cocktails
Denizen 8 is the best Mai Tai rum and it’s not even close
Really enjoy the comparison videos and love the richness and bottles variety of your bar.
Cheers!
Can you substitute dry Curacao with Cointreau?
Yes.
God-damn thats a good drink!👍🏼👍🏼
☝️ Video starts at 00:00 ☝️
Cate was a force behind bringing the merchants reserve to market. That's the one you want to use for the SC recipe, as youre getting the right amount of agricole and Jamaican already in one bottle
And it uses the proper Agricole that is molasses based and not cane juice based as most people use in these.
Crushy pants. 😅😂
Word is Nomad is closed for renovations. It does look like some construction is happening if you walk by but who knows if it comes back or not.
Not sure but I’ll find out :)
Long time viewer, first time caller, u guys are doing te...rrific job!! Keep on the good work 😬
Thhhhhaaannnkkkssss!!!!!!
All I need is a beach, and it's still snowing here.
When are we doing the Avion de Papel and other Paper Airplane versions?
I just shot that video lol. But it’s the paper place and other last word variations