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Ultimate Mai Tai

Falernum is an ingredient in some classic Mai tais and tikki drinks. I don't have any so found a recipe for it on the web. Thought I'd skip the steeping part. Basically just added everything that is in Falernum straight into my Maitai

My Maitai

1.5 oz Cruzan dark rum
1/2 oz Wright and Nephew demerara rum
1/4 oz luxardo amaretto
1/2 oz almond syrup
Juice and zest of 1/2 a large lime (or a whole small one)
1/2 teaspoon grated fresh ginger
1/4 tsp each of fresh ground cinnamon, allspice, and clove

Shake like the dickens and serve on the rocks

Top with a Fabbri cherry, umbrella, and an orchid if you have one.

I promise, this Mai tai rocks!

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  1. It certainly would rock me. We were just having a Tikki drink discussion on another thread, Mai Tais were one of my faves.

    1. I'd hazard a guess that the 1/2 tsp. of grated ginger is really, really intense.

      We're going to try this (but will use a strainer to remove the ginger, zest and spices before serving) at our restaurant.

      1 Reply
      1. re: shaogo

        The ginger was not that intense, but in all fairness my amounts were approximate. Certainly adjust to your taste.

        I don't mind a little sediment in the bottom of my glass, but if I were serving this drink in a bar it wouldn't hurt to give it a good strain.

        Please let me know how you like it.

        1. re: ultramagnetic

          Yes, a Mai Tai should include Orange Curacao.

          And this is nit-picking, but a real Mai Tai contains Orgeat syrup, not falernum, so there would not be a ginger flavor.

          Don't get me wrong StriperGuy, that drink sounds delicious!

          ___________________________________

          For those that are interested, here are the words from Trader Vic, inventor of the Mai Tai, himself...

          "In 1944 after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really successful drinks- martinis, manhattans, daiquiris, all basically simple drinks. I was at the service bar in my Oakland restaurant. I took down a bottle of 17-year old rum. It was J. Wray & Nephew from Jamaica-surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn't meant to be overpowered with heavy addition of fruit juices and flavorings. I took a fresh lime, added some orange Curacao from Holland, a dash of rock candy syrup, and a dollop of French orgeat for its subtle almond flavor. I added a generous amount of shaved ice and shook it vigorously by hand to produce the marriage I was after. Half the lime shell went into each drink for color and I stuck in a branch of fresh mint. I gave the first two to Eastham and Carrie Guild, friends from Tahiti who were there that night. Carrie took one sip and said, 'Mai tai roa ae.' In Tahitian this means, 'out of this world, the best.' Well, that was that. I named the drink 'Mai Tai.'"

          1. re: jerryc123

            How could I forget the Curacao? I actually had it in earlier versions, but somehow left it out this time. With all that lime juice and zest it wasn't missed.

            In lieu of Orgeat I used a really excellent almond syrup that I picked up from a middle eastern grocery. For all intents and purposes it IS orgeat. To correct the recipe above I would add 1/2 Tsp of Curacao, Triple Sec, or Cointreau.

            1. re: jerryc123

              Before it closed again, I tried some mai tais at The Luau in Beverly Hills.

              They were very good and differed from Trader Vic's; more citrus and a stronger almond liqueur flavor.

              However, Trader Vic's is still the gold standard in my book.

          2. Hey StriperGuy,
            I had this bookmarked, and it took me a while to find it, but I thought you might be interested in this link...

            http://www.kaiserpenguin.com/make-you...

            1 Reply
            1. re: jerryc123

              Thanks, it was in fact that web page that got me thinkin'...

            2. You might enjoy perusing a copy of "Sippin' Safari: In Search of the Great 'Lost' Tropical Drink Recipes ... and the People Behind Them" by Jeff Berry (SLG Publishing)