Traveling the Bay Area and beyond to find the best Mai Tai in the world! Tiki, cocktails, and adventures by Kevin Crossman
Played around with some Pomelo juice and using the Hemingway Daiquiri template I tweaked a few things. Quite refreshing, give it a try.
Mello Pomelo
1 oz Pomelo Juice
¼ oz Grenadine
½ tsp Don’s Spices #2 (Pimento Dram + Vanilla Syrup)
½ oz Cointreau
¼ oz Maraschino Liqueur
2 oz Aged White Rum (Denizen 3)
Another cocktail review, featuring to-go cocktails from The Kon-Tiki in Oakland.
Jet Pilot: leans heavy on the Cinnamon, in a good way. This classic and boozy cocktail is delicious.
Hot Toddy: many winter spices make this a seasonal favorite. I also tried this over ice and thoroughly enjoyed it.
Day’s Next Mistake: this doesn’t taste anything like a Ray’s Mistake but I did enjoy the rum blend and overall flavor. Contained chili spices, so not my favorite, but not so much that I couldn’t drink it. If this came back onto the menu I’d recommend trying it. I do appreciate new cocktails that follow the traditional tropical cocktail template.
Another awesome issue of Exotica Moderne arrived today. So much great content regarding tiki culture, music, and art.
My article about the “Mai Tai Predecessor” cocktail the Q. B. Cooler is here, with fab design treatment by Ken Holewczynski from publisher House of Tabu. Look for some fun and informative quotes from Jeff “Beachbum” Berry and a comparison of a couple historical recipes, which may or may not be the cocktails that influenced the creation of Trader Vic’s original 1944 Mai Tai.
Check it out and don’t wait to order your copy from www.houseoftabu.com.
The Q. B. Cooler article is also available on our site, too.
It’s true. Find the shirt on Etsy (not my listing)
I took another run at the Don the Beachcomber Mai Tai Swizzle. Last time I said that I thought there was too much citrus, but I might think differently if the lighter Cuban style rum was replaced by a heavier Demerara rum.
So that’s basically what I did. I replaced the blend of Dark Jamaican and Gold Cuban rums with my Ultimate Mai Tai rum blend which includes Jamaican and Demerara rums. This time the heavier rum balanced out the citrus, though I still think going a little heavier on the Falernum would be a plus.
Mai Tai Swizzle (Don the Beachcomber)
¾ oz Lime Juice
1 oz Grapefruit Juice
½ oz Cointreau
¼ oz Falernum
2½ oz Ultimate Mai Tai Rum Blend
6 Drops Pernod
1 Dash Angostura Bitters
Shake with crushed ice
Ultimate Mai Tai Rum Blend is equal parts Appleton 12, Smith & Cross, Plantation Xaymaca, and Plantation OFTD.
Revisitation week continues with a cocktail I pretty much hated the first time I tried it. Knowing that I thought that the Maraschino Liqueur was too heavy and the drink too tart I made some tweaks.
Hemingway Daiquiri
¾ oz Lime Juice
½ oz Grapefruit Juice
“Light” ½ oz Maraschino Liqueur
¼ oz Simple Syrup
2 oz Light Rum (Denizen White)
I really enjoyed this. I’m more used to the taste of the Maraschino these days but I do think it being dialed back is better for me.
I didn’t like this Don the Beachcomber cocktail when I made it a couple years ago, but my palette has come around on some flavors over time so I thought I’d give this one another shot.
The Mai Tai Swizzle dates from the 1950s, according the Jeff “Beachbum” Berry. The recipe comes from Hawaii: Tropical Rum Drinks & Cuisine which is a Don the Beachcomber recipe book published by Donn Beach’s widow (who made a dubious claim this recipe pre-dated the Trader Vic’s 1944 Mai Tai). Including Grapefruit juice, Bitters, Falernum, and Pernod, the drink does contain some of the ingredients often seen in Don the Beachcomber cocktails.
Mai Tai Swizzle (Don the Beachcomber)
¾ oz Lime Juice
1 oz Grapefruit Juice
½ oz Cointreau
¼ oz Falernum
1½ oz Dark Jamaican Rum (Coruba)
1 oz Gold Cuban Rum (sub Bacardi 8)
6 Drops Pernod
1 Dash Angostura Bitters
Shake with crushed ice.
My notes a couple year ago was that this had too much citrus, and that feeling holds true today. I might have different opinions if the Cuban rum was replaced with a Demerara, so maybe I’ll try that next time. (See the results: Mai Tai Swizzle Re-Revisted)
So, I made some tweaks and added Demerara Syrup and added more Falernum. It is much better tasting and more balanced. Mrs. Mai Tai enjoyed it while finishing her cocktail puzzle.
Ultimate Mai Tai Swizzle
¾ oz Lime Juice
1 oz Grapefruit Juice
½ oz Demerara Syrup
½ oz Cointreau
½ oz Falernum
1½ oz Dark Jamaican Rum (Coruba)
1 oz Gold Cuban Rum (sub Bacardi 8)
6 Drops Pernod
1 Dash Angostura Bitters
