All Day Breakfast Mississuaga

Mai Tai - Part 1

To the most recognized tiki drink it is to go today. Three times.

As one might directly
did not return to the Shaker

The enormous popularity in the past, this cocktail well. Even the legislative history is full of ambiguities, Don the Beachcomber and Trader Vic quarreled even up to a court hearing about the title "inventor of the Mai Tais at the gallery. By
could contact the Trader Vic. The exact history There will be at a later date.
Due to the increasing popularity and the fact that this rather strong drink with low-quality ingredients tastes horrible, came increasingly to more Mai Tais with extra pineapple or orange juice, grenadine was also occasionally used to "refine". It did stop at nothing. Unfortunately, many
is just such a recipe in mind when they served a Mai Tai. Therefore, this cocktail shows really well, what can make high-quality ingredients.
Fortunately, the discussion of the classical formulation of the drink largely complete and widely accepted.
While Trader Vic himself had to adjust the recipe several times to no longer available Rum compensate, but the following version is probably the most useful reference to the original recipe:

Mai Tai

• 3 cl lime juice (freshly squeezed)
• 1.5cl Orange Curacao (Marie Brizard)
• 0.75cl Orgeat (Giffard)
• 0.75cl cane sugar syrup (Giffard)
• 3cl aged Jamaican rum (Appleton Extra)
• 3cl mature Martinique rum (?) shake

preparation
all ingredients well with ice cubes and ice in a tumbler or a Rum Barrel . give Garnish with lime slice and twig of mint, served including straw.

The recipe is the current version of Beachbum Berry Remixed, the preparation has been slightly adjusted.
often found the recipe with only 2cl lime juice. I prefer, however, the 3cl version, it corresponds more to the original recipe, there was the juice of one whole lime used.

My current plan is to publish five parts to the Mai Tai:
first Part - which (more favorable) Rhum Agricole is recommended?
second Part - Jamaica Rum, the power of Mai Tais
third Part - with or without crushed ice?
4th Part - surprise!
5th Part - The history

Rhum Agricole is the strong Jamaican rum, a little damp, but without his strength to minimize the expense of the aroma and taste. Both intended to enter an exciting combination, the Rhum Agricole provides that extra mile. Therefore, it does not always use something, a long-mounted Rhum, as the freshness, the liveliness and fly often be replaced by wood and toasted. Too young, it should not be, this would be difficult to "include".

Our three test candidates

standard recommendation had been to the Saint James Royal Ambre (2 years matured). I wanted to stay at a similar price range and have therefore decided to Dillon Cigar Reserve (no age) and the Duquesne Élevé Sous Bois (aged 18 months).
Dillon falls a bit out of line, one hand was this rum specifically related to tobacco flavors (to enjoy with a cigar) are mixed, on the other hand, I was able to open any source that I could answer reliably, whether it is a Rhum Agricole or just a rum is from Martinique. The manufacturer did not answer my question on the bottle is nothing about Agricole or AOC, but some online retailers have it listed as a Rhum Agricole.
reasons enough to try him too.

The test was conducted with my father and my brother, the two did not know in which glass is which rum.

appearance
Dillon makes the darkest drink, a rich Golgelb with light orange. Duquesne is much brighter, St. James is somewhere in between.
The texture of the drink is the same, a little transparent and light foam.

smell
The Mai Tai offers with Duquesne earthy, strong rum notes that are well integrated into the other odor image. Almost weak and easily Dillon presents the other hand, resonates with a certain sharpness.
balanced and a little fruity drink with the St. James is so fine rum and almond.

taste
round (in a positive sense), fruity and full, but with more present rum notes, shows Dillon Cigar Reserve in the Mai Tai. No comparison to the rather weak odor. The power behind one notes a slight sharpness in the finish.
Our second test candidate, St. James Royal Ambre is there not gone so well. An unspecified definable, inappropriate taste swings. The rum is too strong, too independent and do not adapt well to the other ingredients. Thus, the drink is too sweet on the palate, leaving the other hand, to sour. Thus, the Mai Tai is only drinkable, but not a treat!
Duquesne holds in flavor, which promises the smell. Although slightly watery on the tongue and a little more discreet than the Dillon, but a round, nice rum flavor, framed by an almond-and light orange flavor.

Conclusion
surprising that the previously used St. James in comparison so bad cuts. He is certainly not useless Rhum, but in the Mai Tai can not score it.
The choice between Dillon and Duquesne is difficult, they are both at about the same level. But a nose is for me Duquesne forward, the Mai Tai gets him a little more exciting.


That was Part I and the question mark in the recipe can be replaced by Duquesne Élevé Sous Bois. To go the stronger counterpart of Mai Tais, it will soon.