The Search for the Ultimate Mai Tai
Traveling the Bay Area and beyond to find the best Mai Tai in the world! Tiki, cocktails, and adventures by Kevin Crossman
Mai Tai Monday celebration with a couple fine aged rums from Barbados, who became independent from the UK on this date in 1966.
The Mai Tai is made with two examples of the rum blending tradition in Barbados. No sugar or additives, just aged Rum. Real McCoy is super affordable and Mount Gay XO is a fine rum worth splurging a little bit for. I love them both.
Running low on my Plantation Xaymaca so had to make sure I have a replacement ready. Even better there was a $3 off coupon at Total Wine so this bottle was just $16. Such a great value for a wonderful 100% Pot Still Rum from Jamaica. I like the new label and the straw tie will be removed once I crack it open to use.
An excellent “gold Jamaican rum” for cocktails, neat, or in a Mai Tai.
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.
On vacation and needed some booze. Second time picking up some aged Bacardi, this time going for the 8 year aged Bacardi Ocho.
I like the aged Bacardi. Light rum with some age on it isn’t bad at all.
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.
