BEST Mai Tai I ever had! Secret Ingredient makes the whole drink

[@markpaddey2015]

Man - the saline, the acid adjustment, the spend lime wedge! Wicked tips and tricks. This episode was gold.

[@danielminor5595]

This is currently my favorite Educated Barfly episode of all time, this was so fun to learn about!

[@mrsmartypants_1]

Ditto.

[@gabrieljennings5492]

Same, this was drink nerd heaven

[@laurencefrabotta1618]

Agreed

[@EMER9TAILS]

Agreed

[@Bombbeachh]

Totally agree! Love the in depth explanation. This should be a series!

[@Freddy735]

We stopped into the Sunken Harbor Club while out walking the City. As poorly dressed and unkempt as we were, Garret, Andy and Dan were extremely welcoming and entertained our questions. I tried the Mai Tai because of this video and the Mojito, the drink presentation was over the top and the taste was something to appreciate. As corny as it sounds to me it tasted fresh the subtleties were clear. I highly recommend a visit if you are someone that appreciates the culinary aspects of drink making, or just enjoy a very hip place to be... my 2 cents.

[@letoatreides5553]

Just made a Whiskey Sour with 30 ml of Acid-Adjusted Pineapple Juice (100 ml/5,2 Gram Citric Acid), 22,5 ml simple syrup and 60 ml slightly smokey Scotch (Compassbox Glasgow Blend) and it is the most amazing thing ever. Pineapple and smoke go together so well.

[@fuzzzone]

As a chemist, watching Garret just dump the acids directly onto the weighing platform rather than using a weigh boat or paper was hurting my soul. For anyone thinking about playing with acidifying juices, pouring onto the platform is a great way to get gunk into the weigh mechanism and mess up your scale. It's super simple to make a weigh boat out of paper (KZbin can help), you can use regular printer paper or card stock if you want, and you'll greatly extend the useful life of your scale.

[@multishit6664]

DIXIE CUP or ANY container for Christ sake..

[@ryanaycock3282]

What works so well in this episode is that you first make a drink that seems right---and is not entirely wrong, but then make a much better drink and deconstruct every step as to why each new ingredient is better than the previous recipe. In doing so, you provide a much better education than a simple list of ingredients. If you are going to make future videos using original recipes based on classics, I would recommend continuing to use this format.

[@Greedman456]

He was speaking liquid intelligence language all the time and then he pops the salt and talks about training with Dave Arnold and all dots connected. Great video and great guest!! Ps: An old fashioned that saline works for is the snowbird. 1.5 Oz rye, .5 calvados, .5 st germain(or other elderflower liquer), half teaspoon simple and two dashes celery bitters. Edit: forgot the garnish and the source: grapefruit peel, death and co the cocktail codex, Excellent book

[@mrsmartypants_1]

Thanks! Giving that a go also.

[@codyminecrack248]

I purchased the book liquid Intelligence myself a little while ago. Very complicated stuff, however anyone can benefit off of the plethora of information. He does good work, Much respect-

[@katran_2393]

Μακαρι να φτασουμε σε σημειο να εχουμε τετοια γνωση και εμεις...

[@jsteele07189]

that sounds amazing!

[@lolzguyl]

Celery bitters! Now that´s a new one for me, cool.

[@shammy2010]

I love the idea of bringing on guests to teach new techniques and signature cocktails!

[@Rcorp31]

Holy smokes. I love this episode. I’ve made it to a point in my cocktail making journey where I can finally appreciate an episode like this. Cheers Leandro

[@rscottrogers]

Honestly not sure which is more revolutionary for me: The acid-adjusted sweet juice, or the saline. I've recently started making margaritas with salt in the drink rather than on the rim, and I'm a fan, but I hadn't thought of adding salt to other cocktails. Definitely going to start experimenting with that now!

[@dimitarapostolov9788]

I've seen a few bartenders add saline solution in many drinks as a secret ingredient and it's like magic!

[@russb24]

@@dimitarapostolov9788 What happens to the drunks when you add saline? 😂

[@dimitarapostolov9788]

@@russb24 Good one, you got me 🤣

[@russb24]

Actually now that I think about it, the drunks would retain a little more water in their system and might not get quite as hung over.

[@jeannemckee2009]

I add a little more than a shot of olive juice in a margarita. It gives it a bit of taste like grapefruit.

[@bryanhayes8593]

Guest stars showing off their craft on your channel is amazing. Please continue down this path, what a fantastic episode!

[@TheEducatedBarfly]

Will do!

[@madcountofdumont7742]

Yeah you should have more guests. This was incredibly engaging. I love hearing other pros techniques and hacks for in-industry work. One of my favorites so far, not just because we are talking about pineapple and Mai Tai's

[@dimitarapostolov9788]

Best. Episode. Ever! For the longest time I have been adding lime juice into my Pina Coladas and I couldn't figure out why I like it better and now it all makes sense!

[@albuerum]

I love the scientific approach and discussion! There's a reason for every little aspect, and it's great to hear experts pick it apart.

[@TheEducatedBarfly]

Today's episode is sponsored by Trade Coffee! if you'd like a special discount go to drinktrade.com/barfly for 30 bucks off your first order!

[@ArkhamTool]

Got a 404…?

[@TheEducatedBarfly]

whoops, its supposed to be drinktrade.com/barfly

[@neehooya]

Man-O-Man, what an episode. I really like the format and presentation. Taking mixology to the next level. Great tips with using saline and coating the glass with lime oils. Thank you, keep up the great work guys!

[@erikpleshek]

Love this episode. Mai tai is absolutely my favorite cocktail right now. Can’t wait to try it with the acid adjusted pineapple juice instead of lime.

[@TheMatthewcota]

Wow. This is very interesting. I need to try the pineapple juice acid adjusted. This was an amazing episode.

[@lsg2K]

Been a bartender for a year and never learned as much as in these 27m - love this guy, hope to see more of him..

[@justinrodriguez234]

Love love love it! I love the sciency episodes and bringing on more super intelligent industry people. Very enlightening

[@TheDinosaurDemocracy]

Definitely my favorite episode of yours so far! Very educational and interesting. Can't wait to try.

[@timmohle8509]

Stopping back by to report that I made these mai tais at a July 4th party and THEY WERE THE BOMB!!! Compared it side and side to both the Royal Hawaiian mai tai and Martin Cate's Smuggler's Cove mai tai (using all the specified bottles for each) and Garrett's version won handily. Thanks again for sharing!

[@rantes100]

We need more of this flavor theory nerd content!!! This was a great MasterClass and we need more!

[@pargelenis2390]

That lime wedge in the glass is a gamechanger. Thanks!

[@blind7000]

This was great but now I have questions lol 1- does acid correcting the juice change its viability timeframe? So if I am needing to make the juice daily do I gain or lose any time by acid correcting it as far as freshness? 2-the mix of Orange liqueurs, is it best to think of that like the same reason we normally blend Fee and Reagan orange bitters? 3-since I can't get any of these rums what flavor profiles are we really aiming for with these to replicate, either though the rums themselves or also adjusting the mixers?

[@alexandreblracing]

This is one the most informative video I've seen. We need more of that. Cheers!

[@DavidRamsey1]

Wow - So much to learn from this. Didn't see it when it came out, but will be trying this Mai Tai recipe real soon.

[@minhbuiquang3810]

Man, listening to you guys talking about tips and techniques worths million dollars of taking a cocktail class. That’s what we need. This is the most interesting video from educated barfly ever

[@jacobterrell9008]

All your episodes are great but this one is *chefs kiss* perfect.

[@bettypruitt7582]

Just fabulous science! Love the concepts. Hate disappointing cocktails. Can’t wait to try all of it.

[@destroya21]

As I sat here reading Brad Parson's Amaro book, I finished reading a quote about salt helping tame bitter edges in cocktails as Garret started his own salt rambling. Great work from you two!

[@fvb3624]

I am a little bit confused by the ingredients in the description of the "Garret Richard's Mai Tai". It says "1 ounce lime juice (reserve 1 spent lime wedge)" and the Grand Manier and Créole Shrubb do not match with what you did in the video, is that on purpos?

[@mohnjayer]

Love this! Science in food is so huge and incredibly helpful when trying to construct your own recipes.

[@____________838]

“They do say that alchemy was born in the kitchen, after all.” ~Edward Elric, FMA

[@thirstywhale_]

One if the better cocktail videos I have watched on KZbin in a while. Digging the guest appearance.

[@jeffreywilkinson1471]

One of the best! Love Garrett! Amazing information -- more please!😁

[@itsraybob2426]

This acid adjustment is out of this world. Talk about leveling up! I just made a Painkiller with the acid adjusted pineapple and WOOOOOW this is outstanding! The pineapple is stronk upfront and gives you a beautiful pop on the back of your pallet, really amazing. I can’t wait to make more!

[@jimklemens5018]

palate

[@6Nicolas]

So many things to steal there for our home bars… thank you both !!!’

[@boozeontherocks]

The science was of flavour is so important and a great discussion point. Thanks for have such a great guest.

[@teccam]

One of your best episodes ever, guys. Garret was an amazing guest. Super insightful, well spoken, and obviously, has a great resume/pedigree. I learned so much from this one and I can't wait to try making this cocktail!

[@washinthewind]

I've been watching here and there for a while. This episode earned my subscription.

[@kevinirving2567]

Great video. Was just ay Sunken Harbor club last weekend so its a real treat seeing Garret on here!

[@TheEducatedBarfly]

It was a real treat having him here too!

[@michaelborck7076]

Such a great video! Would love more videos in this format with guests and these great tips! Cannot wait to try acid adjusting all kinds of juices!

[@mrsmartypants_1]

I was dubious at the start of the vid. That original Hawaiian “mai tai” was a horror story. Was totally won over by Garret’s make over. Everything detail makes sense. Can’t wait to give it a try. Thanks guys!

[@croneycousteau]

Any recommendations for citrus adjustments for different types of fruits and vegetables? I would love to experiment with citrus adjusted tomato juice or fresh cucumber juice but have been having trouble sourcing proper info on the acid levels of most produce, great vid, cheers!

[@HOB1022]

Please do more of these. I learnt so much.

[@taylorperry2658]

Incredible. I cannot wait to make this!! Absolutely loved this breakdown of the Mai Tai.

[@Mellumen]

Can Plantation Xaymaca rum substitue the Coruba rum? Or is Captain Morgan Dark Rum a better alternative? I have very limited access to rum here in Norway :(

[@loribeehler1123]

Are the Chairman’s Reserve (in the video) and Denizen Merchant’s Reserve (show notes) interchangeable rums? I know you’ve used Denizen previously in your Mai Tai. Great content, BTW!😊

[@TrufflesOnTheRocks]

Really loved that one guys! Cheers

[@FireBG10]

I’m actually allergic to pineapple, but I couldn’t turn this episode off! The science behind everything was so awesome!

[@harryparmley1193]

Wow, you're in the big time..! This was a great video, validating so many of the subtle nuances you've been preaching for a couple-three years. Yeah, you are really coming into your own. It's bee a lot of fun to watch you and Marius grow this channel, and applaud your progress. I will never (I tried) be a cocktail person, but you've certainly made me a fan of the genre. Keep it up, I'm there with you..!

[@TheCromCruach]

Such a good episode! Great chemistry and discussion!

[@jonathanl1204]

Watched this video, ordered a scale and malic acid (had citric acid already), then waited. Today I got to make my favorite Mai Tai subbing in acid adjusted pineapple for the lime juice, it is delicious. Thanks for this idea.

[@davidbahena1746]

Wow! This man is knowledgeable af! Great video and insight

[@Gintoo24]

Love this level of technical mixology! More of this please! What brand of malic acid was used?

[@ronaldjansen4305]

hi i have a question but first: Very good video if you want to up your game in cocktails. It has especially opened my eyes about the explanation of acids and how you can increase a fruit syrup with malic and or citric acid. I sometimes did something with this for clarifications, but not beyond that. My question is also about this piece where you say that pineapple contains, for example, 0.8 citric acid per 100 ml. my question is where can i find this info how much citric or malic acid does a fruit juice contain? are there any tables for this as I can't find them. thanks in advance for your help, greetings ronald from the netherlands.

[@mickla787]

Also. LOVED this episode, you two make an awesome education team

[@tjortaraja]

Learned so much in this episode. Not sure if I can get Malic Acid but I hope so that I can also make the lime juice extraction that you also make. I plan to do a spent lime even if it's a gin&tonic. Wonder if acid adjustment would work with Passion fruit or Mango? Going to give it a go. Also the saline solution! Yes! I love salt in a drink. Salt makes so many things taste better.

[@jonmeyrick]

This was really cool and quite inspiring. It prompted me to go out and get some citric and malic acid so I can start playing around. I really want to try a whisky sour, but with peach and apricot. Feels like a winner. Is there anywhere online I could find fruit acid content in percentages, the way that you and Garret discuss them in the video? I've managed to find them expressed as typical PH levels, but I'm not really sure where to start with that if I want to be more controlled than just throwing acid crystals around.

[@greyed0ut]

You can buy a digital PH meter for around $10 on Amazon. Just picked one up and hoping it does the job ok

[@henryjclay]

Great episode! I think you should have more guests, great watching you have someone to nerd out with. Now I will go start acid adjusting something ASAP.

[@billbrydon3725]

Just re-watched this one. So much to think about here. I am going to go get Richard's book now.

[@ohrneric]

This video was so cool. Nice work, Educated Barfly!

[@GnikWoc]

Really stoked about this, what an amazing guest. Garret is a legend.

[@filmsaavy]

Loved, loved, LOVED this episode! Great video.

[@theaussiebartender]

Leandro this was a phenomenal episode mate! I learnt SO much from this! Definitely buying some acids and drug scale to re improve the ever created wheel 👌🏼

[@SanTM]

This was great. Lots of learning, especially the acidity and lime wedge oils

[@andrewkirby7379]

absolutely fantastic. very interesting. I'm trying to get citric acid in a small batch than 1kg. and also a set of the small scales. you are a genius.

[@aburgard1]

Really appreciate the in-depth science videos!

[@altrdgenetics]

Hnmmm... I was messing around with Acid Adjusting Watermelon Juice for a margarita about a month ago. Maybe I need to revisit it.

[@ChrisJones-bp7ij]

Best mai tai ever. The educated barfly has made alot of them so it must be good. Very interesting video. Really loved it as my favourite drink is The mai tai. So big thank you.

[@doublewides]

I know this video is about Mai Tai’s but the Alma coffee in the ad is awesome stuff. Skip Trade and go right to Alma’s site to order. Wonderful stuff

[@platinumskies30]

Absolutely loved this episode. Garret was an excellent guest!!!

[@eyespy3001]

Been experimenting with this since I watched about a month ago. Here are my thoughts: The specs given for the acid-adjusted pineapple yield a sort of gross tasting juice. It’s way too tart, and you end up losing the pineapple taste (unless you are using an overly ripe and sweet pineapple). There’s also that “fake” taste you get from too much citric acid on the finish, which can be a little off putting. It tends to disappear when mixing it into a drink, but if you’re giving just the juice to a guest to try after explaining the whole process, they’ll let you know quick that it’s gross. I’ve made these adjustments and it seems to yield a better tasting juice that still retains the amplified tartness while still tasting like pineapple: for every 100 ml of acid adjusted juice (according to the recipe in the video), add 50 ml of un-adjusted juice. I also blend my pineapple with about a half cup of water and a tablespoon of coconut sugar.

[@timmohle8509]

Amazing, amazing episode!!! Love you, Leandro and thank you for introducing us to Garrett. Have him back. Very enlightening!

[@TheEducatedBarfly]

He’s great! Will def do more of these with Garrett and others cheers!

[@gordongreeson8181]

I find that Clement Creole Shurbb and Coruba Dark Jamaican Rum impossible to find in Oregon. A few places will ship it, but the fees are greater than the cost of the rum/liquor. Can you recommend substitutes?

[@thebitterfig9903]

Now I’m thinking about other acid adjusted juices. First on my list is Apple Cider. There’s a lot of local orchards where I live, and you can get that rough juice, and it’s great. From some googling, it looks around 0.5% malic, so upping it to lime strength or so would make some really interesting drinks. Something vaguely tiki, but sure to include allspice dram? Or bourbon and a half-ounce of cinnamon whisky liqueur? No doubt there could be something interesting along the lines of a margarita pairing the funkier form of apple juice with tequila.

[@moshedolejsi9033]

Heyo hot tip for measuring mg to few g solids best practice is to measure out solids onto a piece of aluminum foil or wax paper on top of the scale that is tared. Can crease down the middle to pour easy after and prevents you spilling getting the powder off the scale. Any haters about math being off due to total post add not being 100g can chill out. Close enough yo.

[@jerrylanier3936]

Awesome episode! Gave me tons to think about and play with! Thank you!

[@lucinawalker3261]

There is an incredible amount of wisdom in this episode and I love it

[@jaredbobier2844]

I love the super “nerdy” scientific break down of information that this video had. That’s why I watch bartending content on KZbin. Teach me something that I would have a hard time discovering on my own. Excellent video!

[@beckyowens8232]

Love the nerdy. Was super fun to learn.

[@Ireland4517]

I know you acid adjusted FRESH pineapple juice in the video.....is it safe to assume to same ratio/amounts if we are using canned pineapple juice? Loved this video too!

[@playerb3672]

17:00 finally someone who explains the caipirinha the right way. You need the ungated poor to maintain the chilling going through the big cubes, while the dilution happens beucase of the small shards. This technique helps you in so many tropical cocktails!

[@pokeyreames]

I really enjoyed learning about Acid Adjusting. Do you know of a published list of the different fruits and what the acid makeup is for each? All I can find on the net is the Ph value, but not the acid makeup as was stated in the video.

[@johnnymontalvo5620]

I’ve been wanting to play with citric and malic acid for a while, but I’ve been afraid. This had curved that fear. Thanks so much!!

[@DeanCallan]

This is a great episode, I’m a big fan of Dave Arnold & Don Lee’s work. One thing I’ve always struggled with acid balancing pineapple is the Bromelain enzyme present in pineapples can give the perception of acidity, and that can fade with time on older pineapples or disappear completely if cooked off. I’ll be trying out this recipe for sure!

[@Visaliaipa]

I’ve never tried acid balancing but it makes sense. Based on what you said, I have always thought pineapple was highly acidic and I never thought it was that low.

[@jimklemens5018]

The Royal Hawaiian mai tai just needs the orange juice deleted and then add a floater of Koloa dark rum.

[@ittapupu1356]

I love a royal huwian mai tai BUT I watched the most famous mai tai video and never realised it had the Jamaican rum in it so I was just doing white and demurara rum, I was also just swaping the lemon juice out for more lime and so I think it's really good and more balanced with them specs, if u can't do this I'd shelf the Jamaican rum and use more lime. I'm no bar tender and that's just my humble opinion. Great video tho!

[@No_ishu]

So I'm a little lazy, but...is it posiible to just sprinkle some citric acid into a single drink before shaking?

[@thomaslum2]

This was an awesome episode, thank you!

[@unboxerman12]

Super informative video! Cant wait to make that acid adjusted pineapple

[@Kennyselman]

Weirder question, but do you get a similar effect with say, a spent lemon wedge or grapefruit wedge on cocktails that use those? Or too one note?

[@seanpannebaker6404]

I'm a fan of the original Mai Tai, my wife prefers the Don Ho suck'em up version. I'm going to have to try this and see which she prefers. Great video! Thanks!

[@bruceharlick3322]

Fantastic video! Thank you so much! Also love that Garrett keeps calling it a drug scale. It is what I would call a coffee scale -- one that can measure in 0.1 gram increments.

[@gilph3]

Cops find that in your car, and they’ll call it drug paraphernalia

[@javiervigil2511]

I thoroughly enjoyed this episode, learned a lot, this was almost a masterclass👍

[@ButtersDClown]

We added malic and citric to our pineapple and some other juices and things at one of my last jobs, its cool to get why 🤘

[@aurum42]

'The Shrek factor' 😂 Great guest appearance from Garret Richard, here's hoping he can make it back again in future! I'll definitely have to try out this reconstruction, and acid adjusted juices in general. A question I've been wondering: would you recommend not pre-chilling glasses for cocktails served over crushed ice like this, or for short drinks served on the rocks such as Old Fashioneds?

[@TheEducatedBarfly]

I prechill all my glassware when feasible but definitely a must for pebble ice cocktails

[@Waffleir0n]

Would Garrets recipe work well if I use Smith & Cross instead of the Coruba?

[@michaelgurvitz9310]

Great vid. A regards to you and Maris. Cheers again and to your guest.

[@kendalson7100]

Had the Mai Tai at the Royal Hawaiian and yes, it was definitely too sugary. It was Hawaiian Punch with a little kick to it(it was very light on the liquor).