It's Really Just a Nutty Rum Margarita

[@tjans1979]

Production level is on point for these videos. Simple, but fun and textured. Rising star, this man is...

[@tmunzing]

+1 for the impressive and topical musical variety, not typically found on cocktail channels

[@makeanddrink]

Thank you! I have a blow torch and a new jar of almond milk concentrate. Stay tuned.

[@tjans1979]

@@makeanddrink thought you were sick of making orgeat? However, toasting it sounds incredible! I'll be watching for that.

[@makeanddrink]

It didnt work

[@tjans1979]

@@makeanddrink there are no failures in science. Only things we learn.

[@cjvalas]

apart from excellent production, what really sticks out is derrick does all the research that we’re too lazy to do ourselves. and i have to say, it’s a baller move to do a month of mai tais. some might feel it’s overkill or repetitive, but i feel it’s his commitment to really exploring the drinks and the history in a fair amount of depth. great channel!

[@andrewnavarro1185]

Such an appropriately given title... The King of Mai Tais. I remember how much buying that book upped my game. Thanks for giving it more coverage!

[@ThatMikotan]

Hands down, as a guy who loves rum, the Mai Tai is in my top 10 cocktails for sure!

[@jurispurins8065]

What a great month of Cocktails!

[@johanlarsson2718]

Love your videos. Seen all. Mai Tai’s are an essential elixir of life

[@makeanddrink]

Hell yeah

[@dublaAandA]

This series has been awesome. Nice work, friend.

[@Joshdr99]

Another great video and thank you for mentioning making Orgeat which reminded me I had some cooling on the stove so I paused the video and bottled it and came back to bed to finish the video.

[@feigbuneogmlwefger9402]

The production value here is just so good!!

[@makeanddrink]

Thank you!

[@robertpettigrew9042]

Just watched this one. Well done video. Loved the way you twirled the glass when you brought it out!

[@Balthazar-de6in]

Wonderful video!

[@lrvogt1257]

Nice recipe. My variation is... 1 Appleton Estate 12 (Jamaica) 1 Pusser's Gunpowder Proof (Guyana) *1 Lime Juice *1/2 Orgeat 1/2 Cointreau A Dash of Black Walnut Bitters a tiny pinch of salt *I have also tried it with 3/4 Lime Juice and 1/4 orgeat with more dilution. I find when it's too rich and intense it's not as refreshing... but hey... that's just me. Cheers

[@sdega315]

Such an awesome series! Got into the Mai Tai on a recent trip to the Caribbean.

[@jurispurins8065]

Still love the Flickering Lamps in the Background

[@WhoKnowsNose]

Home bar goals

[@om888]

I love the Smugglers Cove Mai Tai and developed my own based on it, to bring out the vanilla and molasses notes of the SC. Make the same recipe but use a mix of Smith & Cross and El Dorado 5 for the rum.

[@neil_chazin]

I was thinking the smugglers cove mai tai was gonna cap off the month. I know it’s almost over but excited to see what remains in mai Tai month!

[@docclabo6350]

Simple syrup is, by definition, equal parts (by volume) sugar and water. The 1:1 ratio is what makes it simple. A 2:1 ratio yields rich syrup.

[@makeanddrink]

That’s inaccurate. Simple syrup is any ratio sugar to water. It comes from old pharmacy days when syrups were much more complex. A syrup with only sugar and water was called simple. It’s only modern bar and cocktail culture that has defined 1:1 as simple and 2:1 as rich. It’s why you can’t find historical references to “rich simple” and historically bar syrup, sugar syrup, and simple syrup all had different ratios depending on who made them. You can find brands that sell simple syrup today and they aren’t all 1:1.

[@crazydubwise]

Right on the kisser!😂. I believed the same, we have been schooled.

[@andreia2418]

So cool , all this cocktails , love it

[@karolsarosiek9467]

Maita'i month, what else to say, but helping the algorithm. As always top notch content here. Okole maluna

[@JohnKelly2]

This is my go-to Mai Tai, but I bump the simple up to 1/2 oz. It really wants a little more demerara flavor.

[@lrvogt1257]

Try 1/2 of your rum as Pusser's Gunpowder Proof or something like that... and Cointreau. You get the roasted molasses and it doesn't need extra sugar.

[@slimpunk]

Cate's ratio of rum, sweet, and sour here is easily the best. Whenever I make another recipe that calls for a full 1oz of lime, I always feel like it's too much. 3/4 oz is the perfect amount.

[@sdcorrey]

I have a hard time believing that anyone who enjoys a drink wouldn’t like a Mai Tai!

[@petermcguire4769]

I've been to Smuggler's Cove and I've had the book for a couple of years, but I don't think I've ever tried Martin Cate's specs for the Mai Tai. I think I might like it this way with a little less lime and a little more curaçao than Trader Vic's

[@TheProhibitionKitchen]

LMFAO “…Orgeat’d out…” was just added to the lexicon. I’m actually competing in a Mai Tai comp on Aug 30 that is in part hosted by Denizen. … and excellent music selection in this one btw.

[@makeanddrink]

I'm already back on the wagon... or is it off the wagon? Be sure to share that recipe with us after the competition. God speed!

[@thesaskatchewankid]

Where's the recipe, hmm? HMMMMM???

[@Knothe1977]

Thanx again! I have the Smuglers Cove and doin the Mai Tai recipe from it. I am in Germany and can't get the Denizen rum. Just get the Appleton whitch Martinique rums World you recommend? ❤

[@als.2983]

If you dig on the internet, you will discover that Martin Cate used 1oz Appleton 8Y and 1os El Dorado 8Y prior to developing the Denizen blend.

[@makeanddrink]

The only Martinique style that would work is if you found a molasses-based from Reunion Island and I've personally never had one. Le Galion Grand Arôme is said to be the only one still in production and Holmes Cay has one but not sure if available anywhere (www.holmescay.com/single-origin-editions/). While I can't confirm because I have not tasted it on it's own, if you can't get a grand arôme I would assume the best course of action would not be to use another Martinique Rhum Agricole but another Molasses-based rum instead.

[@gil7riviere]

@@makeanddrink 80% appleton and 20% Martinique rhum agricole : would it be a good substitute ? I love tyour vids. keep it up ! Cheers from France.

[@makeanddrink]

You don’t want to use anything from Martinique in this one unless it’s made from molasses and I don’t think any rums currently area. There is one from Reunion Island but seeing as you are from France, you might have other Grande Arome options.

[@gil7riviere]

ok thank you. Indeed a molasse rum seems different in the processes than a classic canne juce rhum agricole @@makeanddrink

[@sergedecoeur7368]

August 30 - national mai tai day

[@teccam]

When I make the SC Mai Tai, I typically just use 2:1 demerara and then add a few drops of saline and a couple drops of vanilla extract. That way, I don't need to stock the Mai Tai Rich Syrup, but I still get the pop of salt and vanilla. And I agree 100% that Liber & Co is a fair substitute for the SC orgeat -- I actually prefer it in their recipe; the SC orgeat recipe for me didn't keep well or remain incorporated reliably, and honestly I just wasn't that impressed by it. Maybe I just didn't let it heat long enough, I dunno. This is still an excellent Mai Tai, but honestly I prefer Garret Richard's.

[@tjans1979]

That's a good point. I took wanted to try this drink but was annoyed of having to have yet another syrup in my fridge which is making my kitchen look like a mad scientist Lab. Good call on the one off SC Rich syrup

[@makeanddrink]

I recently made a new batch of Demerara but I am now thinking from now on just using the TS Mai Tai Rich as my go to Demerara. I like adding little bit of vanilla and salt to everything so why not?

[@robmichaels4728]

@@makeanddrink I agree! After making the SC Mai Tai syrup, I realized this will be the rich dem I make each time.

[@WhoKnowsNose]

@makeanddrink I've not tried the tropical standard Mai Tai yet, but how do you think it stacks up next to this one?

[@makeanddrink]

Different. SC, TS, and Ultimate are great but hit differently. Neither is better than the other, but I find SC to be more "classic" but it's also because it's probably the first good Mai Tai I ever made. I have to be in the mood for an overly funky Mai Tai or a agricole Mai Tai but am always in the mood for a Denizen Mai Tai.

[@TikiDak]

What is that song at the end? Great video as always!!

[@ScoundrelGaming]

I've been unable to acquire any Denizens here in Ohio. Looking to substitute. I'm thinking 3/4oz aged Appelton estate, 1/4oz aged overproof, and 1oz of myers jamaican. no idea if that gets me anywhere close.

[@makeanddrink]

I’ve never tried to replicate it. While you might be able to get close, it’s the Grand Arome Rhum that really makes this blend special. You might be able to find a bottle of this nowadays, but in the past impossible.

[@WhoKnowsNose]

Grand arome isn't sold anywhere in the states that I've seen, but you can find it online through overseas retailers and they'll ship to the US

[@als.2983]

If you dig on the internet, you will discover that Martin Cate used 1oz Appleton 8Y and 1os El Dorado 8Y prior to developing the Denizen blend.

[@makeanddrink]

Holmes Cay had or have one, but I've not seen it IRL. Also not sure if the Denizen Grand arome is aged or not so no idea if they are the same or even close.

[@uraniumrock8381]

1 and 3/4oz Appleton 8 and 1/4oz Smith and Cross isn't a bad sub.

[@rignanroach1775]

Ok shoot me. 1.5 oz any general Spanish style rum (I'm forever using Flor de Cana. Even the 4 year is fine for mixed drinks) .5 0z Plantaray Xaymaca 1/8 oz Hamilton Jamaica Pot Still Black .5 oz lime juice .25 oz Frangelico 1oz Cointreau 1 heavy barspoon Demarara sugar (or brown sugar, or turbinado) But Demarara if you feel bougie Why? It's the weird mix of convenience and nice ingredients? I dunno. This I have made a few times now to a "t" and I like it. I often mix it without ice at all, set it in the freezer for a bit, and pour it over cheap ice. I am sure it will benefit slightly from nice pebble ice and proper mixing? But be careful with the dilution.

[@jacobmoux5235]

I tried a "tequila Mai tai" the other day and was like "man this taste pretty good. Why don't people do more often?" And I now see it's very close to a margarita lol

[@makeanddrink]

The man himself was probably the first to make the tequilla Mai Tai AKA the Pinky Gonzalez.

[@jacobmoux5235]

​@@makeanddrink man, you are a fountain of knowledge. I never knew that was a thing, and by the Big boss himself. Love the name

[@darrinroberts335]

Would love to know the music tracks on this one!

[@makeanddrink]

All the music I use is stock/royalty free and usually rare for them to be on a streaming service

[@darrinroberts335]

@@makeanddrink I'm a doc editor and I'm always looking out for good music, and you've always got good tracks. If you care to share, especially that last old timey one.

[@jasonbaker1887]

@@makeanddrink I had the same question specifically the track used while you are mixing the drink. Very curious if you have a link to where you found that one and the title.

[@makeanddrink]

*"Don't Smoke - Mythical Score Society"* and *"Chant for Quisqueya - Ambre Jaune"* Some music may be streamable and "shazamable" and it all comes from either Epidemic Sound or Artlist

[@jasonbaker1887]

@@makeanddrink thank you so much for looking them back up. I really appreciate it. Cheers

[@jesseaharris]

Do you ever make or use anything other than that 60-second orgeat? Since discovering that method, I don’t see any point in making it any other way. It’s the best. Occasionally, I’ll reduce it slightly on the stove though.

[@makeanddrink]

Not really. As of right now I am working on an update. It's not really a change to anything except the ratios with almond extract, rose and orange water. Should have that in the next month or two

[@EggwardEgghands]

Because I'm lazy and like orgeat I add vanilla extract to my orgeat and replace the demerara syrup entirely. I still count it as a SC Mai Tai but with that final adjustment to fit the personal taste. Come at me Mai Tai police 🚨🚨

[@makeanddrink]

The Mai Tai police don't mess around

[@thesaskatchewankid]

I imagine that they use the rich simple for mouth feel/texture in the drink but I'm in the same camp as you. Half the reason I'm drinking a Mai Tai is the orgeat, so a half ounce (15ml in Canada!) it is! In general, I also don't want to bother with dererara, gotta order it in and don't want to keep mental stock of it in the closet. I've used maple syrup in place of most simple/demerara syrups and it works like a charm. Plus, Canadian. Now, let's get a run on it before the coppers get us!

[@benslease]

All the sudden this recipe turned into the opening titles from Se7en 😳

[@markcatone988]

Have you ever done a comparison of this Mai Tai to Kevin Crossmans Ultimate Mai Tai? Maybe a video for another time …….

[@makeanddrink]

No I have not. Might do that sometime in the future!

[@bobsmith5096]

I still think Senior and Co orange curaçao is the correct way to go for a more authentic profile

[@rignanroach1775]

Holy crap. I've watched the video where you make your own recipe twice and yet I can never find iit.....

[@makeanddrink]

Make your own recipe of what?

[@rignanroach1775]

@@makeanddrink Mai Tai. I found it. It's called "A simple yet delicious 2 bottle Mai Tai"