The MAI TAI Cocktail Recipe you should be using...

Рет қаралды 7,321

11 ай бұрын

In this Video I will show you the Mai Tai Cocktail Recipe that you should be using to make your Mai Tai Cocktails! This is as close to the Mai Tai Cocktail Recipe that Trader Vic used, as in the Original Mai Tai Cocktail recipe.
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Пікірлер: 49

@StevetheBarmanUK 11 ай бұрын

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@DavidHallidayMusic Ай бұрын

The slow-mo pours be like… 🔥🔥🔥

@chazatrueblue 11 ай бұрын

My personal mai tai blend is el dorado 12 and Appleton 12 -30ml Appleton 12 -30ml El dorado 12 -7.5ml orgeat -7.5ml Demerara syrup -15ml homemade orange liqueur -30ml lime juice Delicious!

@brianaw220 Ай бұрын

Smith and Cross, Flor de Caña 7, OFTD float

@Sunscorpio 11 ай бұрын

Awesome blend Steve!! Keen to try this one

@robmichaels4728 11 ай бұрын

Regarding Mai Tai recipes, they are so much fun to play around with. So many variables! Rum- infinite number of options Lime- 1/2 oz vs. 3/4 oz vs. 1 oz Orange- PF Dry Curaçao vs. Cointreau vs. Creole Shrub Orgeat- homemade vs. Liber & Co. vs. El Guapo (many others) Bitters- yes/no? Which? Saline- yes/no? My current "Mai Tai rum blend" is equal parts Smith & Cross, Appleton 12, Neisson Reserve Speciale, and Plantation OFTD. Mixed into a bottle so I pour 2 oz from here for my Mai Tais.

@konradkurz8353 Ай бұрын

Great video and I want to try your blend! I personally like to do 3- but all are pretty easy to get. I use a 3 equal parts blend of guyana lightly aged, agricole blanc, and a funkier Jamaican. Personal mix is usually El Dorado 8, Rhum Bologne Blanc 50, and Smith & Cross. Consistently great and fun to swap around bottles in each category to see how things change 😊

@flyingdutchy01 4 ай бұрын

After watching many of your videos I bit the bullet and bought two bottles of Plantation OFTD and Xaymaca! I have an outdoor Tiki bar on my rooftop and I can't wait to taste your recipes

@Dudeist87 11 ай бұрын

My personal blend is: - 1/2 oz./15 ml Appleton Estate 8 Year - 1/2 oz./15 ml Hampden 8 Year - 1/4 oz./7,5 ml Plantation OFTD - 3/4 oz./22,5 ml Smith & Cross

@CascadianExotics 7 ай бұрын

Best analogy for what you're getting at with not being able to replicate the W&N 17 rum would be Rock n Roll in the 50's. There was a video on Reverb where a group of people went into a house in Detroit to recreate two Motown classics using all vintage gear recording techniques, and studio setup. Everything was period correct except.....the musicians, engineers, and producers. They were all modern players. And even with the vintage equipment and technique, the production still had a quality to it that you'd find in a recording today.

@JayofKenpo 7 ай бұрын

I really went down the rabbit hole and ended up making my own "aged" rums. I separately proof both Wray and Nephew overproof and Rum Fire to 43% abv, and use a vacuum chamber with toasted oak chips. A touch of Amantillado Sherry for the Wray and a dash of XO cognac for the Rum Fire. A 60/40 split in favor of the Wray and Nephew really does a treat for me.

@DavidHallidayMusic Ай бұрын

Wow, @JayofKenpo… I need to come over to your home bar.

@TheSpiritoftheCocktail 11 ай бұрын

STEVE!!! I'll have to try your recipe!!! I like Xaymaca and Smith and Cross. (3:1).

@DB-uv1st 11 ай бұрын

A few 2-rum combos that I like are the Appleton 15yr + Smith & Cross; Appleton 15yr + Doctor Bird; & Myrtle Bank 10 + Doctor Bird. Myrtle Bank 10 on it's own is not at all bad - but unfortunately impractical price-wise for a regular go-to. Look forward to trying your 2-rum combo Steve. Thanks!

@adamg.manning6088 11 ай бұрын

I just did equal parts Appleton 12 and Worthy Park 109 and I think it’s the current favourite.

@DB-uv1st 11 ай бұрын

I haven't tried the 12 (I do have it), but I have done the 15yr. and WP109 - it is good! I'll try the 12!

@makmoose 11 ай бұрын

my personal blend is an equal parts split of plantation xo, oftd, smith and cross, and worthy park 109. they are probably my favourite rums in general so it's not really a surprise i like them in a cocktail

@markthomas3081 11 ай бұрын

As the original is 43% ABV, I do love Worthy Park 109 at 54.5% so will dial it back down to 45ml for the equivalent. Also to try as a 1 rum blend is the Smith and Cross at 57%, also dial it back to 45ml for an equivalent 👍

@logicalparadox2897 Ай бұрын

Wow! This is the first enthusiast channel I’ve seen to actually endorse bottled citrus juice. Typically, the very FIRST “you’re doing it wrong” axiom that every cocktail channel feeds you is “always use fresh citrus juice”. I accepted that as a dogma for a long time. Until Educated Barfly’s blind tasting failed to correctly identify the bottled juice. If Leandro couldn’t tell the difference, I started to wonder what the chance was that I could! Of course, he immediately walked back the results of that tasting and then rationalized it… but I did my own side-by-side and couldn’t tell the difference even in a daiquiri (A DAIQUIRI!). So, I went full on bottled juice and didn’t look back. I use the Volcanic Italian brand of organic juice, so maybe it’s brain/quality issue rather than a bottled vs fresh issue? Recently, however, I’ve been less happy with my daiquiris and other citrus drinks, which has brought me back to doubting whether or not the juice could be the limiting factor. So I may waffle a bit on this topic, but it’s nice to see a channel that isn’t afraid to question and put dogma to the test. Fresh juice is a considerable amount of extra cost and effort, so if we’re going to insist upon it, then it should at least be based on unshakable evidence that we constantly question. BTW, my go-to blend is the Ultimate Mai Tai. Haven’t found anything yet that unseats that.

@StevetheBarmanUK Ай бұрын

The thing is, in the UK, we're lucky. We get loads of brands doing 100% Juice. But this is a relatively new thing (except Funkin). like in the last 5-6 years. Many people still associate bottled juice with loads of Chemicals. The simple fact is, in Blind Tastings FRESH will never win. Because fresh its too harsh. It needs a few hours to oxidise. And thats what you get with bottled juice. And because of the Anti-Oxidant (present in EVERY bottle of Screw Top Wine globally) the Bottle Citrus is locked in. Also... how fresh is Fresh. That Lime you're juicing may have been in Transit & Cold Storage for 4-6 weeks before it even hits the shelves. Bottle Juice is squeezed within a couple of hours of being picked!

@logicalparadox2897 Ай бұрын

@@StevetheBarmanUK all excellent points that I don't hear any other cocktail channel even CONSIDERING when they simply repeat the inherited and untested wisdom about always using fresh. Thanks! Here's a question I've been pondering that may make for an interesting video: is the 1/4 oz of Demerara syrup actually necessary? I usually assume it's just to save cost of doing all orgeat and so I just do a full 3/4 oz of all orgeat. Why not I thought. But I've done it both ways and I sometimes wonder if maybe that small hit of caramel flavor helps round out the drink. I feel like the 3/4 oz of my Liber & Co orgeat makes for a richer and nuttier result, but maybe missing out on the toasty notes from Demerara. Never had the time to do a side by side

@brianaw220 2 ай бұрын

Still searching for mine. I've tried half and half Smith and Cross and Pussers, the Pussers takes over too much, and the Anders Erikson recipe with cachaça instead of rhum agricole because that's what I have, which is great and refreshing, but I want a stronger Jamaican funk. Going to try all Smith and Cross next.

@victorvannatter312 11 ай бұрын

Man. Xaymaca makes a great 1 rum mai tai. Maybe the best. Can’t wait until Ontario, Canada gets more in. But I just made one of these Using Appleton 8 year, st James Agricole, and smith and cross. My amounts of orgeat and curaçao are a bit different, but shouldn’t be too off the final product. Still one of my favorite cocktails

@19obo89 11 ай бұрын

Nice work Steve! for me meyers dark rum and wray and nephew overproof blend. I have to try with Plantation oftd, bit here in Slovenia is hard to get one.

@berelinde 10 ай бұрын

My mai tai rum blend is equal parts Appleton Estates (aged, but nothing too extreme) Plantation dark double aged, and a float of Lemon Hart Demerara 151. I use all orgeat instead of including simple syrup and Cointreau because I have it in the house.

@StevetheBarmanUK 10 ай бұрын

Sounds ace. Thank you 🙏

@DaveMcAnulty 11 ай бұрын

I use KC's but skip the sugar and use 3/4oz T'Orgeat Toasted Almond Syrup

@markusfreund6961 11 ай бұрын

Seeing as I'm completely new to this I'm still playing around with Smith&Cross, Plantation OFTD, and Tiki Lovers Dark. Only got the Appleton Signature Blend so far, gonna see how that works. Now to make some demerara syrup... 🥂

@berelinde 10 ай бұрын

The Appleton Signature is nice and blendable and it is great for making more flamboyant, assertive rums play nice together. I often use it in a zombie because there's a lot going on in that drink and I find that it helps make it more harmonious, but you aren't going to get much funk from it. Which may actually be quite nice! Keep that Signature Blend in your liquor cabinet but maybe try one of the aged varieties and see if you like it. The world of rum is vast. Fortunately, it isn't as expensive as whiskey curation.

@dr.drakeramoray789 11 ай бұрын

i once went with bacardi carta blanca and something i bought in lidl called james cook. james cook was cheap and i needed the bacardi bottle. but i was like, how bad could it be, right? well lemme tell you, it was bad. it was like "the room" or "samurai cop" levels of bad, it was so horrible i was in a weird way proud to have made it. these days i just use 3 stars/oftd because im a plantation fanboy and its actually quite decent

@MrHavy09 11 ай бұрын

Nice: Appleton 12, El Dorado 15, OFTD

@StevetheBarmanUK 11 ай бұрын

ED15. Wowzers! 💴 💰

@cellomon09 11 ай бұрын

Personally I’ve been doing half Smith and Cross, half Clement white. But I also haven’t explored much lately, and I’d be curious to see how Uruapan charanda would taste as part of the blend

@StevetheBarmanUK 11 ай бұрын

I need to get the Uruapan. Flippin love that Rum!

@travisguide4516 11 ай бұрын

I remember when I first started bartending I wanted to make mai tais im pretty sure i used meyerss dark and light

@lrvogt1257 11 ай бұрын

Looks delicious. I tried Crossman's blend but didn't care for the bitterness of the Xaymaca or the Smith & Cross. I currently use: 1 Appleton Estate 12 1 Pusser's Gunpowder Proof 1 Fresh Lime Juice 1/2 Cointreau 1/2 Orgeat A dash of Walnut Bitters A small pinch of salt. I don't have a wealth of experience but for the rums I know... if I had to choose single rum options they'd be Appleton Estate 12 or Plantation Original Dark. I'm sure there are other excellent options. Last week we had 2 different MaiTais at Three Dots and a Dash tiki bar in Chicago and they were good... but we agreed we like mine better.

@StevetheBarmanUK 11 ай бұрын

Cheers for your Daq suggestion too 👍👍

@lrvogt1257 11 ай бұрын

@@StevetheBarmanUK : So simple and so delicious.

@robmichaels4728 11 ай бұрын

I think it is interesting how you cannot get Monin Brown Cane Sugar from Réunion Island in the States. They do offer a spiced brown sugar, but I don't want the spices added.

@StevetheBarmanUK 11 ай бұрын

Brown Sugar is really unstable. Like the reason most brands don’t make one is simply cos it’ll be no good after a few weeks. I “think” even Monin had issues cos it went off the UK market for a bit. But on the flip, there’s loads of flavours of Monin we don’t get in the UK cos in the US, in the nicest possible way, they are a lot more lenient in additives and E Numbers. It’s no where near as strict as the UK.

@CinHotlanta 11 ай бұрын

In my Mai Tais I love a 50/50 split of two greats from Plantation: OFTD and 3-star - you get all the esters and depth from both blends, but it's sharp edges are mellowed and smoothed down a bit as I am sure the 17-year W&N would have been. I need to get a new bottle of Xaymaca - I didn't like it a ton initially, but I really came around to it by the time it was gone.

@StevetheBarmanUK 11 ай бұрын

I was totally the same with Xaymaca. Totally a nothing rum for me. But now I can’t live without it.

@MrHavy09 11 ай бұрын

Just saw Make A Drinks personal Mai Tai- he uses a mix of Grand Mariner Clement Shrub? What are your thoughts on this?

@StevetheBarmanUK 11 ай бұрын

Yeah big fan. If you see my last Mai Tai series, I actually had a similar 4 Orange Blend; Companero, Fortunella, PF Curacao and Clement. All 4 of those brought a totally unique Orange flavour to the party. Dry, Light, Zesty, Rich and Sweet. Now for me, GM and Clement are similar in vibrancy so won’t bring different layers, but we all have different palates right. Like as a Orange Liqueur I massively prefer Clement. It’s my Favvy. But in the Mai Tai I have preferred a drier Orange Curacao so I can play with the Orgeat, cos I love the Almond flavour. My actual second favourite Orange Liqueur is Mandarine Napoleon. I think this Cocktail out of all of them is the one with never ending Rabbit Holes to Explore. Rums. Orange. Orgeat. Adding flavour…I LOVE a Banana or a Pineapple Mai Tai. I know Derek has done many videos. But you could do 50+ and still not cover it all.

@MrHavy09 11 ай бұрын

@@StevetheBarmanUKdefinitely makes sense! I appreciate the breakdown Steve

@jimklemens5018 4 ай бұрын

No such thing as Grand Mariner.

@jimklemens5018 4 ай бұрын

I will always use fresh lime juice, sorry.

@StevetheBarmanUK 4 ай бұрын

I bet you wouldn’t after a blind tasting…😇 Too many people fall for it all the time. And what’s “Fresher”??, a Lime juiced within an hour of picking off the tree and made long life using the exact same antioxidant that the wine industry uses (no one whinges about that)…OR… a Lime that’s been sat in Transit for 6-8 weeks before it hits your stores shelves…

@jimklemens5018 4 ай бұрын

@@StevetheBarmanUK I get limes from a tree in my mother-in-law's backyard. They are friggin delicious!