R
Robostyle
Well-known member
I enjoy a good Mai Tai from time to time.
Different bars usually all have their own take on it, from the basic original (rum with orange liqueur, lime, and orgeat), to sometimes strange, fruity tropical concoctions.
My In-Laws had their favorite place that they went every week, and they really enjoyed putting away their Mai Tais.
They were good- dark & strong. Couple places close to me have decent Mai Tais as well, same dark color. One place has a Mango Mai Tai that inspired me to try and recreate them at home last weekend, i made some for my MIL and myself.
They were good, but even with really dark rum i could not get them dark enough.
I've been ruminating on this all week, today i decided to experiment. Was thinking maybe molasses, but molasses is too bitter.
Decided to make a brown sugar simple syrup, and put a little ginger and a couple star anise in as well. I swear one of the local places does this- has an aftertaste of star anise. The color of the simple syrup looks right so far, but i haven't made any drinks with it yet.
I'll mix up something tomorrow and see how it is.
Anyone else here make Mai Tais at home, have any secrets or tips?
Different bars usually all have their own take on it, from the basic original (rum with orange liqueur, lime, and orgeat), to sometimes strange, fruity tropical concoctions.
My In-Laws had their favorite place that they went every week, and they really enjoyed putting away their Mai Tais.
They were good- dark & strong. Couple places close to me have decent Mai Tais as well, same dark color. One place has a Mango Mai Tai that inspired me to try and recreate them at home last weekend, i made some for my MIL and myself.
They were good, but even with really dark rum i could not get them dark enough.
I've been ruminating on this all week, today i decided to experiment. Was thinking maybe molasses, but molasses is too bitter.
Decided to make a brown sugar simple syrup, and put a little ginger and a couple star anise in as well. I swear one of the local places does this- has an aftertaste of star anise. The color of the simple syrup looks right so far, but i haven't made any drinks with it yet.
I'll mix up something tomorrow and see how it is.
Anyone else here make Mai Tais at home, have any secrets or tips?
