Definitely in a Classic Mai Tai. This is more just a springboard for people to create their own drinks using a simple template inspired by the general structure of a Mai Tai. Maybe we should come up with a new name altogether for this (for me, the hardest part of creating cocktails is coming up with a good name!)
Tried to follow your recipes especially for sour cocktails (with lime or lemon) the sour taste overshadows all the coffee favors. Really curious if this is normal and how to solve this 😊
There could be some variation in the citrus fruit or our preferences when it comes to balance, so definitely no right and wrong 🙂 these recipes are absolutely designed to be templates that you can adapt based on your own preferences, so you could either reduce the amount of citrus or increase the amount of sweetener to adjust the balance, and increase the amount of coffee to push up the intensity. You could also use a darker roast which tends to be more intensely flavoured to get more of a traditional coffee flavour in there.
Thanks very much, I personally enjoy the higher ABV of Cointreau than some alternatives, keeping the ABV high and allowing something like coffee not to bring the alcohol level down too much, but I 100% support experimentation so definitely encourage trying with all manner of orange liqueurs!
Looks sooo beautiful! So many great ideas
Thanks Durand, I always appreciate your support!
Looks nice, is cold brew the only way to make coffee concentrate?
You can also brew hot, just make sure it is high strength so the coffee flavour carries through into the drink.
😋
Does not the orgeat distinguish a Mai Tai ? Interesting to go without.
Yea, I’d say a mai tai is a highlight of the rum and others. Hard to call it a Mai Tai without Orgeat, for me.
Definitely in a Classic Mai Tai. This is more just a springboard for people to create their own drinks using a simple template inspired by the general structure of a Mai Tai. Maybe we should come up with a new name altogether for this (for me, the hardest part of creating cocktails is coming up with a good name!)
Tried to follow your recipes especially for sour cocktails (with lime or lemon) the sour taste overshadows all the coffee favors. Really curious if this is normal and how to solve this 😊
There could be some variation in the citrus fruit or our preferences when it comes to balance, so definitely no right and wrong 🙂 these recipes are absolutely designed to be templates that you can adapt based on your own preferences, so you could either reduce the amount of citrus or increase the amount of sweetener to adjust the balance, and increase the amount of coffee to push up the intensity. You could also use a darker roast which tends to be more intensely flavoured to get more of a traditional coffee flavour in there.
@@DANFELLOWScoffeecocktails Thanks a lot Dan. It’s very helpful and I will try to improve :)
Cointreau is really not great in a Mai Tai or any Tiki style drink.. Highly recommend Dry Curacao. Other than that great video
Thanks very much, I personally enjoy the higher ABV of Cointreau than some alternatives, keeping the ABV high and allowing something like coffee not to bring the alcohol level down too much, but I 100% support experimentation so definitely encourage trying with all manner of orange liqueurs!