DIY Frozen Ultimate Mai Tai

The intent was to see if you could make a frozen Mai Tai, since I was told you could freeze the liquid and then give it a quick blend to reproduce frozen cocktail texture. I tried a couple different variants but never got better than middling results, though those results still might be interesting or at least a good change of pace.

The best variant was a standard Mai Tai recipe doubled for volume and with an additional three ounces of water to replicate the dilution of water. This is placed in a zip lock back and placed in the freezer overnight. Give this a light pinch or two and then pour into a glass and drink with a straw. In my case I used the standard Ultimate Mai Tai recipe that includes two ounces of rum at just over 50% ABV.

This version is totally flavorful even with the lower overall temperature, though it is a chunkier texture than your average slushie. Putting this version into a blender essentially removed most of the ice components, but the version out of the baggie wasn’t too bad.

Some of the variants I tried included adding much more water and different lower proof rums. The extra water didn’t really change the consistency in the end product, and the lower ABV rums lacked the flavor from the potent Ultimate Mai Tai rum blend of Appleton 12, Smith & Cross, Xaymaca, and OFTD.

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