Just got finished watching the latest “Welcome to Rum” series on the Tiki with Ray YouTube channel. The latest episode covers rums for Mai Tais, including some tasting of rum neat and compared to the rum in a Mai Tai. Jason Craig went through a bunch of different rum options for Mai Tais, with some witty banter from Ray and guest Geneen.
A noteworthy rum blend that Jason came up with was a combination of Siesta Key Coconut rum and Plantation OFTD. Interestingly, the panel expressed that this displayed Vanilla notes, so I had to try it myself. They used 1½ oz Siesta Key Coconut and ½ oz OFTD in a 1944 Mai Tai. And you know what? It does express vanilla notes and is sweet and delicious. Give it a try.
The Blue Hawaii and the Mai Tai had a baby, and it’s delicious.
Blue Hawai-Tai by Kevin Crossman 1 oz Lemon Juice 1 oz White Overproof Jamaican Rum (Rum-Bar Overproof) ½ oz Aged White Rum (Probitas) ½ oz Orgeat (Liquid Alchemist) ½ oz Simple Syrup ½ oz Blue Curacao (Giffard)
Nothing complicated, except the video shoot which I may or may not use. Super refreshing cocktail for a super refreshing day.
Blue Hawai-Tai by Kevin Crossman 1 oz Lemon Juice 1 oz White Overproof Jamaican Rum (Rum-Bar Overproof) ½ oz Aged White Rum (Probitas) ½ oz Orgeat (Liquid Alchemist) ½ oz Simple Syrup ½ oz Blue Curacao (Giffard)
You know why this drink was selected for tonight’s TV viewing.
I’ll put my home Mai Tai up against anyone, and I think my Ultimate Navy Grog is damn near perfect. But I bow to the master, Donn Beach, when it comes to the Zombie.
After trying several Zombies I made a 1934 Zombie with heavier Grenadine and 3 plus ounces of the Ultimate Mai Tai rum blend (Appleton 12, Smith & Cross, Xaymaca, OFTD). This should have been right up my alley but it wasn’t. I love this rum blend, but it doesn’t make the Zombie better. That Puerto Rican rum and the specific Demerara Overproof called for in the original recipe do make the difference.
Had a great time on Halloween. We had a little parade on our street and Mrs Mai Tai made goodie bags for the kids on the street and also dressed up in her T-Rex costume. Later I watched American Werewolf in London and then Zombieland: Double Tap. I like my horror to be mostly comedy, I guess.
Rum Sugar Lime was recommended and is a cocktail bar with a Rum emphasis. This bar is located in Reno’s burgeoning Midtown district, near other boutiques, bars, and restaurants. They have two tables outside but well-spaced tables inside and also offer cocktails to go. There are two spirits displays on the back bar, half of which is nothing but rum. Lots of great rum choices to be had (hello, Foursquare 2004). Though early on a Saturday evening, the clientele was fun but polite and looking for a relaxing time rather than a drunken party.
I started with the house Mai Tai, featuring Smith & Cross and Flor de Cana rums. It was a good but not excellent Mai Tai, a bit too sour for my preference. Meanwhile, Mrs. Mai Tai had the Saturn and it was divine. Service was prompt and attentive.
We didn’t stay long but did order two cocktails to go. Mrs Mai Tai had the Coco Lolota, a Batida variant with coconut milk, Chartreuse, and citrus – but didn’t really like it. Meanwhile, I went to the Ultimate Mai Tai playbook and asked for a Mai Tai made with Appleton 12 and “heavy orgeat.” This one was really excellent! The Appleton Rum shined in this version and the sweet and sour were better balanced. The RSL folks even packed up two kinds of ice for the ride back to the hotel.
This seems like a great place that we’d love to hang out at, if not for COVID concerns. While this isn’t a Tiki Bar, we think most Tiki fans would enjoy the tropical touches and organic brick and wood elements. The cocktails overall were excellent and there is a whole wall of additional rums to enjoy. We’ll be happy to return the next time we’re in town.
I’m testing out the Orgeat from Liquid Alchemist, and while today I’m not quite ready to render a verdict, I did have fun watching the latest YouTube episode from Lagoon of Mystery. The latest episode covers Orgeat, including a home recipe demo. And finishes with a Mai Tai. Note that these are my lime/orgeat ratios, whereas the recipe from the video was ¼ less for both.
Mai Tai (Lagoon of Mystery Rum Blend) 1 oz Lime Juice ½ oz Orgeat (Liquid Alchemist) ½ oz Orange Curacao (Ferrand Dry Curacao) ¼ oz Demerara Syrup (BG Reynolds) 1 oz Appleton Signature Rum ½ oz Clement VSOP Rhum ½ oz Rum Fire White Overproof Rum
This is a flavorful Mai Tai with the notes of the Clement and Rum Fire registering quite well, but not overpowering the cocktail. Well done!
