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Master of Cocktails - Mai Tai

by Ben Ellefsen     10. March 2014 12:15

Master of Cocktails Mai Tai

This week's #MasterofCocktails is an absolute doosie. We're making a Mai Tai. Probably one of the most abused and under-appreciated drinks in the world.

Now, if you've ever ordered one of these in a bar, you'll either have had a delicious variant on a Daiquiri, or a juice-laden mess that bears as much resemblance to a proper cocktail as a bottle of Hooch and an apple schnapps chaser.

Can you guess which version we're going to be making?

Rule of thumb – if you see orange or pineapple in the description – Avoid.

Master of Cocktails Mai Tai ingredients

You’ll be needing these...

List of Ingredients

  • 30ml Havana Club Añejo 3 Year Old
  • 30ml Diplomático Reserva Exclusiva
  • 15ml Pierre Ferrand Dry Curaçao
  • 15ml Monin Orgeat (Almond) Syrup
  • 15ml Fresh Lime Juice
  • Luxardo Maraschino Cherry (Garnish)
  • So – first things first – take 30ml of Havana Club 3yo. This is a *superb* white rum.

    Master of Cocktails Havana Club 3 Year Old

    It absolutely reeks of fresh sugar cane, and for me that's definitely a good thing in a white rum. Magic.

    Pop that into our shaker and grab a nice fresh lime.

    Master of Cocktails Shaker

    15ml of that into the shaker too please.

    Master of Cocktails lime

    Follow that with 15ml of the excellent Pierre Ferrand Dry Curacao.

    Master of Cocktails Pierre Ferdinand Dry Curacao

    Next up, 15ml of Monin Orgeat. This is basically Almond Syrup with a touch of Rosewater.

    Master of Cocktails Monin Orgeat syrup

    You can make your own Orgeat, there are loads of recipes on the web. I'd love to hear if any of you have tried any.

    Now pop some ice in that shaker and shake for 15 seconds or so.

    Master of Cocktails Ice

    Grab a tumbler, and 2/3 fill it with ice, then strain the drink over the top.

    Master of Cocktails Strain

    Now we're going to measure out 30ml of Diplomático Reserva Exclusiva.

    Master of Cocktails Diplomatico Rum

    This stuff is dynamite. Absolutely packed with Vanilla and sweet as anything.

    Master of Cocktails Diplomatico Rum

    Drizzle the Diplomático over the top of the drink...

    Master of Cocktails rum drizzle

    This is what we're aiming for. A defined Strata of dark rum.

    Master of Cocktails Rum strata

    Finally – pop a Luxardo Maraschino Cherry into the drink, and serve. Boom. Hi-hi Mai Tai.

    Master of Cocktails Maraschino Cherry

    And there we have it. The Mai Tai. A proper one. No silly garnishes, sparklers, or pineapples.

    Master of Cocktails Mai Tai

    Enjoy!


    #6secondcocktails

    Looking ahead, here are the ingredients we’ll be using for next week’s #MasterofCocktails:

    Master of Cocktails Next Week

    Next week, you’ll be needing these...
    Balcones True Blue, Sacred Spiced English Vermouth, Campari and an Orange (premium packaging optional).

    Ben

    Comments (2) -

    3/10/2014 4:45:30 PM #

    I've made some orgeat using Noto Almonds from Sicily (famous apparently), and Cointreau instead of vodka as per Almegirab's recipe. Yet to use it in a cocktail recipe. Eager does not cover what I am feeling reading the above recipe.

    Enrico United Kingdom

    3/11/2014 9:49:55 AM #

    Awesome.

    If you do make one - make sure to tweet it @MasterofMalt with the hashtag #MasterofCocktails and we'll post a piccie of it Smile

    Ben @ Master of Malt United Kingdom

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