This was of the recipes during the segment of “Mai Tai or Not a Mai Tai” during my appearance on the The Rumcast a couple weeks ago. My father likes IPAs like I like Mai Tais so seemed like a perfect opportunity to give this one a try with my parents coming over for dinner.
I gotta say, this was pretty damn good. There was just a hint of the IPA in there, and we used a pretty potent one, the Denogginizer! This is a Douple IPA from local favorite Drake’s Brewing Co. just up the freeway in San Leandro. I’d even say that you could up the IPA to 2 ounces and still keep this light and refreshing.
This was so good, I’m declaring it enough of a “Mai Tai” to go on my running total of Top 10 Mai Tais of the Year.
Mai Ta-IPA 1 oz Lime juice ¾ oz Orgeat (Latitude 29) ½ oz Orange curaçao (Clement) 1½ oz IPA beer (Denogginizer) 1 oz Aged rum (Appleton Signature) 1 oz Light rum (Cruzan)
Shake all ingredients with ice and strain into an ice-filled rocks or Collins glass. Garnish with Luxardo cherries.
Took the entire family to The Kon-Tiki for a birthday dinner last night. We’re not really doing indoor dining yet, so we grabbed one of the nice parklets outside. We all love the Kon-Tiki’s amazing Cheeseburger and it always tastes better when freshly served.
We arrived before 4:30 so that sun was still shining. So instead of a Mai Tai I decided to try two of the single-serving frozen drinks. The Uma Uma is Kon-Tiki’s riff on a Pina Colada/Chi-Chi and is always delicious.
I was especially interested in the Frozen Donnie’s Element, a cocktail from Kon-Tiki’s Chris Day featuring dark rum, banana liqueur, coconut cream, and cold brew liquor. Oh this is a really great cocktail – go seek it out.
Thanks to Oakhana regulars Laura Murphy and Woody Miller for the birthday rum dram. Woody asked Antoine Nixon for a recommendation and he picked a Hampden rum from their bird series. I love Jamaican rum so that was an excellent choice. So delicious.
I’m loving these new jumbo sized Hay! Straws. I ditched plastic a while back but can’t deal with steel or glass. These don’t get soggy like paper straws and I like the smaller “cocktail straw” sized diameter straws which are great for Mai Tais (5”) or tall drinks (7.75”). These work great but Mrs Mai Tai prefers larger straws.
Now these Jumbo Straws will do the trick, and obviously seem better for frozen drinks that are more in Mrs Mai Tai’s wheelhouse.
Riffed a little on this Mai Tai, which leans much lighter than my usual recipe. This is based on some rums I had on hand and I can see how this style might be preferred in scenarios such as Mai Tais by the pool on a hot day. Or even just personal preference.
Light Mai Tai ¾ oz Lime Juice ½ oz Cointreau ½ oz Orgeat (Latitude 29) ¼ oz Simple Syrup 2 oz Ron Barcelo Gran Platinum Shake with ice and float with ½ oz aged and sweetened Spanish style rum (mine was a multi-rum “infinity bottle”). No garnish.
When we have home projects involving bending, squatting, hammering, screwing and otherwise building up a sweat my recovery time ritual is to have a grapefruit soda highball. Inspired of course by the Wray and Ting from Jamaica but typically using Squirt due to local availability and these cute smaller cans.
Of course I love this with Unaged Overproof Jamaican Rum but today I switched it up and used the Saint Benevolence Rum Clairin from Haiti. Still a very flavorful and funky rum, and at 100 proof still plenty boozy. This is a great change of pace and still pairs well with the grapefruit soda.
Quick drive up to Oakland for a Mai Tai on the patio and a peek at the indoor dining situation at The Kon-Tiki. Man, the Mai Tai was really good on the patio, listening to Yacht Rock that the Kon-Tiki is famous for.
Nice to see Chris Day and Chris Parker and of course some of the Oakhana who were doing the indoor thing. After my second shot in a couple weeks, we’ll be indoors too.