Who Makes The World's BEST Mai Tai?

[@als.2983]

So HELPFUL. Showcasing 4 "acclaimed" specs for a classic cocktail really highlights how you can refine a cocktail to your liking. For me, I learned it comes down to rum pairing in the Mai Tia. I have dialed in my preferred orgeat + orange liqueur + lime mix and I now enjoy playing around with rum combinations to squeeze out a little more pleasing flavor. Leandro at his BEST! Well done.

[@TheMooseOnTheLeft]

Seriously. I hope we see more like this with other drinks. Curious, what's your preferred recipe?

[@OrenNoah]

The reason why Martin Cate uses the Denizen Merchants Reserve 8 only, is that it IS a mix of rums. In fact, it was designed by experts (including Martin Cate) to be the closest we could get to the Wray & Nephew 17 year with modern rums.

[@TheEducatedBarfly]

It isn’t based on the Wray and Nephew 17 year, the blend is based on Trader Vic’s second Mai Tai rum blend

[@OrenNoah]

@@TheEducatedBarfly Right. Which was Vic's attempt to recreate the flavor profile of the Wray & Nephew 17 after it went extinct. Right? If so, by the transitive property, both were trying to do the same thing: recreate the W&N 17 year.

[@bartley3742]

Smugglers Cove has changed my game over the last few years. I love serving there (or close to their) mai tais at our parties.

[@slimpunk]

I’ve rewatched this more than any other video on your channel. Such a great reference whenever I feel like switching up my Mai Tai game!

[@Quintinohthree]

Recently made an extremely rich roasted almond orgeat and I've got to say it elevates my mai tais like no other. 200 g almonds roasted dry, blended with water added untill it just barely becomes decently liquid (I think I needed 300 g) and then a little while longer, then strained through a clean towel (squeeze). Got a yield of 130 g, added 260 g sugar and heated it to dissolve, then bottled. Once cool I added two teaspoons almond extract and one teaspoon vanilla extract.

[@nopulpapple991]

I'm glad that when you came to Martin Cate's Mai Tai it become all about a good choice of aged rum between orgeat and syrup. That keeps it accessible to everyone as one of the home run drinks of all time, but at the same time retaining a level of craft in order to make it. I dare say the Smuggler Cove's Mai Tai is like the Chevy Corvette of drinks.

[@bob___]

Great video. Philosophical note: The versions you liked the best were the two that are closest to the original. Sometimes less is more.

[@CoachVinoLLC]

I’ve spent the last year trying every version of the Mai Tai I could find. I’m still not sure which is my favorite but damn it’s an amazing cocktail. I’m going to need to try a couple of these!

[@jimmarshall5453]

Sometime try my version (Jim's Special) as served at the venerable Tiki Ti for 20 years and published by Beachbum Berry twice. It's a bigger, better, stronger and drier mai tai accomplished by using a larger glass (32 ounce brandy snifter preferably), more ice, more lime (2 extra wedges squeezed and tossed in), and the alcohol in it is 2 ozs of Meyers and 2 1/2 ozs. of Casadores Tequila.

[@CAP198462]

Good luck with that. I had one at the Royal Hawaiian hotel bar, and it was like drinking the medicine cabinet.. 🤮.

[@jaybtwopointoh7499]

I love these kinds of videos! First of all you get 5 really good recipes, but also you can use some ingredients over again. You can also judge for yourself which recipe is good! I think you should do more videos like this. Keep up the great work!

[@tobibatiste7859]

I'm a big fan of these compilation style videos, I love to go through and work out which one is my favourite

[@LemonMeIon]

I just had an artichoke hold yesterday. Homemade orgeat makes such a big difference with these drinks!

[@kid.dynamite4918]

I forgot about that one! Just got some Cynar last week, gotta make one tonight. Thanks LemonMelon

[@LemonMeIon]

@@kid.dynamite4918 It has became one of my favorites along with Paper Plane, Enzoni, and Bitter Mai Tai!

[@kid.dynamite4918]

I think would get along

[@bruceharlick3322]

I say that every time I have a mai tai at Smugglers Cove! Great video, as always. Thank you.

[@danielhelmer8511]

Denizen is a rum blend in a bottle by Cate. So just like the other Mai Tais he uses a rum blend, it just happens to be pre-blended in a bottle. Edit: Cate was consulted on the rum.

[@Halcyon485]

I was coming here to give the same information. 👍

[@TheEducatedBarfly]

Yeah I’m aware apparently it was created to mimic Trader Vic’s second Mai Tai blend

[@herbertdeniro]

Can't get the Merchant's Reserve... aamof I can't get any Denizen at all^^ May I substitute it with Appleton Estate 12 and Clement VSOP?

[@f2343]

@@TheEducatedBarfly which Orgeat do you recommend? I have tried so many, I also am thinking of buying the latitude 29 orgeat? I currently own the L'Orgeat Almon Liqueur. But I would love to hear which ones you prefer??😅🙋🏻‍♂️

[@JM-pm3tb]

@@herbertdeniroAppleton 12 and Clement VSOP will make a nice Mai Tia...but won't taste the same as the Smugglers Cove recipe. Clement is an Agricole rum, made with fermented cane juice, while the Denizens is all molasses based rums. Martin Cate has a great discussion in his book "Smugglers Cove" about the rums that have been used to re-create the blend Vic Bergeron used to recreate the Wray & Nephew 17 yo, and when that supply ran out, the Wray & Nephew 15 yo rum he could no longer source. Cate notes that Vic used rums from Martinique in the blend. Today we think of a Martinique Rhum as an Agricole rhum, but the way Vic described it it does not sound at all like an Agricole. That, and some historical information from the CocktaiWonk web site showing that at that time the vast majority of rhum exported from Martinique was Rum Industriale (molasses based) and not Rhum Agricole pretty much put the nail in the "Agricole to re-create a Trader Vic Mai Tai" for me. The Denizen's 8 yo rhum is a blend of both Jamaican pot still rum and a Martinique molasses based Rhum Industriale from the Le Galion distillery on Martinique. Cate was involved in it's design specifically trying to recreate Vic's rum blend. (My favorite Mai Tia uses the Smugglers Cove recipe with either 2 oz of Denizens 8 yo or 1 oz each of Appleton 12 and El Dorado 15. I use Small Hand Foods Oregeat, and a cheat on the SC 2:1 Demerara Syrup recipe using 1/4 (minus) oz of 2:1 Demerara Syrup topped off with a smidge of 2:1 vanilla syrup to get the syrup up to 1/4 oz. This adds that hint of that vanilla flavor that SC's Mai Tai Demerara syrup recipe's vanilla extract adds.)

[@sydneywest1623]

I’m new to the industry and I work at a pretty decent tiki bar, I’m so happy to have stumbled upon your channel among others. It’s so good to get all these great examples.

[@TheEducatedBarfly]

Thanks!

[@elimenaker1940]

Such a great video Leandro. The Maison Premiere is my go to Mai Tai when I want to show off and impress. 🙂

[@sergisamongas]

Two of my favorite homemade cocktails are Smugglers Cove Mai Tai and a Daiquiri. While I use the older SC Mai Tai recipe, Appleton Estate 12 and El Dorado 12, for Daiquiri I try all sorts of rums.

[@ErikWaiss]

I'm a big Tiki-head and this is a great video! I've made the Smuggler's Cove version more times than I can count, but only with middle-of-country available rums. (Nebraska's rum selection sucks) I'll have to make Denizen my new quest item. I'm new to the channel and I am really appreciating the scientific aspect of some of the videos. It speaks to me deeply as a Gen X culinary hedonist. I've even got acid powders in the mail right now to make super-juice. I also appreciate that Leandro is a bit surly; he looks and sounds like an experienced bartender. I will listen to his wisdom...

[@Absinthe1923]

I make me and my wife cocktails on Saturday because of you. Thank you

[@brianw1967]

Always love a good Arnold impersonation!

[@gdog009]

Maison Premiere is incredible, not surprised they'd make a great Mai Tai. 🤙

[@ctwiggs]

You’re speaking my language!! Mai Tais are the best - by definition!

[@Gallasl666]

Mai Tais and Hurricanes with a side of Painkillers. The good stuff. At least what Ive been mixing myself anyway.

[@rickdubois3569]

Excellent! I enjoyed this thoroughly. Now I have three new Mai Tais to try. Re: your discussion of rums at the end: although Smith & Cross is technically overproof, in tiki-land, it's not generally used in the "Overproof" category. It's typically used as a "lightly aged" or "moderately aged" Jamaican (it's actually Navy Strength). If a recipe calls for "Jamaican overproof," that usually means a white (unaged) Jamaican like Wray & Nephew or Rum Fire. If it says "blended overproof," "aged overproof," or "blended, aged overproof," it's usually referring to a 151 Demerara such as Lemon Hart or Hamilton 151, although lots of folks use Plantation OFTD in this category. Edit: Navy Strength, not "Navy Proof."

[@JM-pm3tb]

As an aside, at 57% ABV Smith & Cross is more accurately called "At proof". On his web site, the CocktailWonk has a good discussion of the whole "Navy Strength", "Overproof" topic in his "Rum" section under "British Navy Rum History", drawing on historical resources from the Royal Navy from over several centuries. The American "Proof" system is different from the historical British "Proof" system. In the latter, alcohol at 57% was classified as "At Proof". Anything above that was "Above Proof", or overproof. ANything below that was "Below Proof". The Navy decided their official rum should be 4.5 % "underproof"....hence, a true "Navy Strength" rum is 54.5 % ABV. The term "Navy Strength" has been applied loosely by several distillers/companies to rums which would have been classified "Overproof" by the British Navy and Government. Pussers Navy Rum "Gun Powder Proof" is one rum that I can think of off hand that is bottled at the historically accurate 54.5%

[@rickdubois3569]

@@JM-pm3tb Right. My mistake. I've read this, but lost track of the specifics. Thanks.

[@JM-pm3tb]

@@rickdubois3569 I had to go back and re-read it myself to be sure I remembered it correctly. I suspect it is a sign of true Cocktail Nerdom when one finds such trivia interesting lol.

[@moehoward21]

Best Mai tai spec I’ve had is the ultimate by Kevin crossman. OG Specs, but rum blend is 1/4 oz each of xaymaca, OFTD , smith and cross, and Appleton 12. I add saline to it as well

[@davidstewart3868]

The rich Demerara syrup and home made orgeat really helps make a fantastic Mai tai. Terrific video 👍

[@brycekiller1]

If you put your limes into a hand juicer like that turn it upside down. It makes a flatter "island" to garnish with and you get more juice out of the lime!

[@oldDan-l1c]

Great video. Though I do like it when recipes call for specific brands so that I have a better understanding of the starting point.

[@mr-vet]

I have a bottle of Pisa (Almond, Pistachio, Hazelnut blend liqueur) that I use in Mai Tai's. It makes for a delicious variation of the classic Mai Tai.

[@j.w.9561]

I scrolled down to the ingredients first for what to buy. You can say a lot on a long day. I have to try all myself :) Mai Tai is one of my absolut favorites and I tried a lot and I fear the best one I did not write down the recipe.

[@Auriorium]

Just in time for my Birthday party! Thanks Leon.

[@grcfan]

I have been meaning to get to Smugglers Cove for a while now, but never find myself in that part of SF when they are open. Def going to have to make the syrups soon and see how it is at home!

[@TheEducatedBarfly]

Get there! It’s fantastic!

[@nslayton5]

I've been sticking to the one you posted a few years ago, two oz rum, one oz lime, cointreau, and orgeat. Simple and tasty.

[@TheEducatedBarfly]

Those are good too!

[@joegekko]

Out of all the Mai Tais I've tried, my favorite is the bitter Mai Tai with Campari. I guess it's not a "pure" Mai Tai but it's wonderful.

[@chickrepelant]

it’s probly amazing! Leandro did a “historic” maitai video a while back, and some of those recipes are fckin BANANAS

[@apaul7502]

which recipe do you use? would love to try it

[@LemonMeIon]

@@apaul7502 Make the reconstructed recipe on this channel from 2 years ago with equal parts Campari to rum. I love Steve’s videos but the original proportions in the recipe he followed comes out too sweet.

[@jaimethiessen]

Do you have a link?

[@JM-pm3tb]

@@jaimethiessen I believe he is referring to the "Bitter Mai Tai" video that was recorded Nov 18 2019. I'm not sure what the comment about "Steve's videos" is referring to though. The "Barfly's" name is Leandro.

[@jbg185]

Looks great! For Martin Cate's recipe, you say 0.5oz of Curacao in the vide and even say 15ml in the description, however you have it written as "1oz". Dont want that to be confusing for anyone trying to replicate this great sounding recipe! Thanks for the awesome content. The Mai Tai is a great template to experiment with!

[@TheEducatedBarfly]

Thanks for the heads up. It is indeed half an ounce. Fixed in the description. We started writing ounces like this 1/2 instead of like this .5 so just a small typo!

[@megreynolds6328]

If there’s a drink masters season 2 I’d so vote you go on it!

[@김찬영-q1u]

My mouth is watering😀😊!!

[@briand2614]

Great video. So great in fact it inspired me to get out of bed last night and make some Orgeat, using Kirkland Almond Butter. 😅 Not sure I would repeat that, but it was not my real problem, it was the Rum, or lack of. I only have a few so I tried a blend of Appleton 12 and a Barbancourt 8. Not good, very unbalanced. Tonight I decided to try just the Appleton 12, and wow what a difference the Rum makes!! Now I'm motivated to buy some others. The Barbancourt destroyed the Mai Tai by making it seem bitter. Maybe a little more Simple might have helped, but why bother when there are better Rums.

[@cavalier40]

Madisons Premiere is my favorite. I used Cruzan Black Strap, Denizen 8 year. Smith and Cross, and I forget the Rhum Agricole, but I used homemade orgeat. I am super happy and a little tipsy.

[@cavalier40]

I should add I used mint from my garden

[@TheTribalBarGuy]

Really enjoy the comparison videos and love the richness and bottles variety of your bar. Cheers!

[@tylerwendlandt2320]

Cool teleportation at 6:52

[@FishingSGsWild]

Could also maybe do a video using the Orgeat and rich demerara syrup from the smuggler's cove and use it on the Maison Premier’s recipe and see how it stands out??

[@cyberkender1949]

Clément Créole Shrubb is fabulous stuff!

[@loveofplantswestindies4820]

Great video! I’ll have to try a few one these variations, almond is one of my favorite flavors! By the way I live on St. Croix in the Virgin Islands, where Cruzan Rum is made & produced. I wanted to clarify on the correct pronunciation of Cruzan Rum. It’s pronounced Cruzan Rum (/ˈkruːʒən/ KROO-zhən……like CRU-SHEN) people who were born & raised here or have lived here long term are called Crucian. A lot of people here say Crucian are the people, Cruzan is the rum 🍹

[@loveofplantswestindies4820]

Also, I might add that down here if you go to any bar you are getting a ‘Crucian pour’ unless you specify you want a stateside pour... We have very strong drinks here 😎 Probably equivalent to a double drink or more depending on your bartender 😅

[@MrMoney331]

So many Mai Tai's to try!!!!

[@Ron_the_Cook]

The Mai Tai is one of my favorite cocktails

[@kidyuki1]

Oooooh yes I'm so ready for this episode!

[@d.b.6355]

Italian rainbow cookies and pignoli cookies have almond paste! Both delicious just like these cocktails!

[@TheEducatedBarfly]

Love me pignolis!

[@karen8556]

“God DAMN that’s a good Mai Tai.” 😂 You made me literally LOL. (I hate when bartenders put pineapple juice in a Mai Tai. I lose respect because how can I trust them with any other drink? Guess I can only order a vodka-cran now. It’s a litmus test.). Thanks, as always for your in depth explanations and analysis. Love watching your process!

[@lrvogt1257]

Those all sound great and I wish I could do a side by side. My wife and I like to keep cocktails simple with inexpensive but quality ingredients. Our recipe has much less flavorings but it works for us. We had a couple last night. 2 Appleton Estate Signature 1/2 Cointreau 1/2 Lime Juice 1/4 Giffard Orgeat Of the few rums we had, The Appleton Estate was the best mixer if not the best sipper. The small amounts of lime and orgeat are plenty. When we add more it got too tart and too marzipan and overwhelmed everything else. This tastes balanced to us but I'm always experimenting. I'd never heard of Creole Shrub. My wife really dislikes Ferrand Dry Curacao in anything so I can't use it.

[@monykalynf3604]

Tried 10 different Mai tai's in Hawaii recently, 10 different places across 2 islands-none had the lime wheel-most had an orchid flower or pineapple.

[@איתירכטמן-ח9ל]

Long time viewer, first time caller, u guys are doing te...rrific job!! Keep on the good work 😬

[@TheEducatedBarfly]

Thhhhhaaannnkkkssss!!!!!!

[@Quiet1-y9x]

Thanks for the episode Leandro. BTW, do you know if the Latitude 29 Orgeat is a 1:1 or a 2:1 syrup?

[@TheEducatedBarfly]

No idea in the syrup but it’s darned tootin good!

[@andrewmeilinger6203]

Cate was a force behind bringing the merchants reserve to market. That's the one you want to use for the SC recipe, as youre getting the right amount of agricole and Jamaican already in one bottle

[@slingblade37814]

And it uses the proper Agricole that is molasses based and not cane juice based as most people use in these.

[@cdsprech]

The Smuggler's Cove book has the standard recipe, which you made, but in the rest of the "chapter" about the mai tai they'll share all the interesting history about the Wray and Nephew 17 year and other tips about the drink recipe. Most notably, they suggest splitting the rum portion with a blanc agricole and an aged rum. My preferred rum split is 1oz Neisson or Rhum JM blanc (100 proof versions) and 1oz Jamaican rum (Smith & Cross works well if a touch more sugar is added). I find that really elevates the drink!

[@JM-pm3tb]

What year was your SC book printed? Mine was in 2016 and I'm not seeing where he suggests spitting the rum portion with a sugar cane syrup based Rhum Agricole from Martinique....other than to note that using an Agricole has been what some believe Vic did, and that "most modern Mai Tai's will call for a blend of Jamaican rum and AOC Rhum Agricole from Martinique. This makes a lovely mai Tai and experimenting with all kinds of rums in this drink can be rewarding". He then goes on to explain why he does not believe that Vic was referring to a Rhum Agricole, but rather a molasses based Martinique Rhum Industriale...which is what Smugglers Cove uses in it's house Mai Tai's in the form of the Denizen's 8 blend.

[@ultimatemaitai]

It doesn't say that.

[@MixingUpTiki]

Love the comparison. I agree that while the Denizen is a good rum, especially in Mai Tais, a mai tai can really benefit from some dark flavors, like the Demerara rum or the blackstrap rum.

[@jeffreyhaberland8158]

Nice comparison of four different Mai Tai recipe variations however, I was a little confused by the final ranking. At the end, you posed the question, "Which one is the best one", to which you answered, "...it's a toss up between the Smugglers Cove...and the Maison premier..." which would seem to put them somewhere in the #1 and #2 spots. However, when you ranked them all, you put the Smugglers Cove Mai Tai in 3rd place behind the Garreth Richards Mai Tai. Just curious why.... After watching this video, I guess I'm going to have to hunt down a couple of ingredients that I don't already have. Nice job!

[@scottjeffcote3426]

Beach House Mai Tai in Kauai is the best I've had. Koloa Rum Company also has some amazing ones at their bar area.

[@benjaminborgemann4941]

I know, it's difficult to got cubanian Rum in America.....but this is my recipe......1 Oz, Appleton estate, 1 Oz Havanna club 3 anos, 1 Oz triple sec, 3/4 Oz lime juice, 1/2 Oz oregeat, 1/2 Oz gum syrup, crushed ice.....

[@TroubleLightCoasters]

The traditional garnish is an unspent lime shell not a spent one I believe, (maybe to keep oils/bitters from getting in the drink?), but the lime isn’t really necessary aside from looks anyways.

[@TheEducatedBarfly]

Unspent lime shell seems like a contradiction in terms. Unless I’m missing something?

[@TroubleLightCoasters]

@@TheEducatedBarfly sorry, i meant an unjuiced, fresh cut lime half.

[@fvb3624]

I REALLY enjoy Mai Tais, so obviously enjoy this video! Keep up the work. One question, I really liked your cocktail builder on your website, but it seems to be bricked since a few weeks. Is there a new release coming? :)

[@parkeranderson1172]

Can you take us on a tour of the kitchen? Where you store your bottles? I’ve officially run out of space in my home, need ideas of how to hide the 20+ bottles of rum!

[@TheEducatedBarfly]

I’d love to but we shoot on a set in my garage and we built ample shelving for booze

[@lrvogt1257]

Still Experimenting and my latest is very popular here. 1 Appleton Estate 12 1 Pusser's Gunpowder Poof 3/4 Lime Juice 1/4 Grand Marnier 1/4 Clémont Créole Shrubb 1/4 Giffard Orgeat Dash Fee Bros Black Walnut Bitters 5 drops Saline

[@andersv20]

2:09: I like how they just subtly cut when he realized he wasn't gonna be able to squeeze lime juice that way

[@warchild4069]

Mai Thai Bar at the Royal Hawaiian (insider tip, add a little tropical foam) .

[@billguthrie48]

What is the name of the glassware shape that you put the Garreth Richards version in? I really like it!

[@TheEducatedBarfly]

There’s a link to it in the description. It’s a Cider Glass

[@bayouradio]

I've been trying various mai tais for the last two years, wondering if I wasn't making them right or I just didn't like them. After trying one from our local tiki bar (Tiki Tatsuya) I decided that they just weren't for me for whatever reason. Then I tried Garret Richard's version using acid adjusted pineapple juice and it became one of my favorites overnight. Maybe I'm just not a fan of curaçao.

[@ericmonty7313]

What rum did you use or recommend in the Smuggler’s Cove Orgeat recipe?

[@jaimethiessen]

All I need is a beach, and it's still snowing here. When are we doing the Avion de Papel and other Paper Airplane versions?

[@TheEducatedBarfly]

I just shot that video lol. But it’s the paper place and other last word variations

[@lukecooper6971]

i found mention of a Christmas tiki cocktail called a melekiliki maka ? but no where seems to have a set recipe ( varing wildly ) have you guys heard anything?

[@steved2746]

Word is Nomad is closed for renovations. It does look like some construction is happening if you walk by but who knows if it comes back or not.

[@TheEducatedBarfly]

Not sure but I’ll find out :)

[@smokeytiki3185]

I wish I was one quarter as knowledgeable as you.

[@brettmanboschma22]

Living in the almond tree center of the world (Nor Cal), when almonds are on the tree, you pronounce the "L" kind of like aaal-mon. After they are harvested, you pronounce almond like ah-mond. The farmers claim they "beat the L out of them."

[@carsonhc305]

I don't care about the details of the history, but Cate's recipe is the best Mai Tai I've ever had.

[@pbr-streetgang]

God-damn thats a good drink!👍🏼👍🏼

[@balak_ai]

If I want to use concentrated lemon juice, should I take the same amount as from the recipe? My concern lemon juice from concentrate is maybe more concentrated than usual lemon juice.

[@ml.2770]

Hands down it is definitely me.

[@hualani6785]

Classic! OK Hong Kong (international cocktail connoisseurs cross roads incl. S.Pacific Mai Tai’s) went to hell recently, so Im back in Hawaii-where everyone who gets off a plane, sailboat or (God forbid) cruise ship, expects to consume a number of quality Mai Tai cocktails. Every mixologist prides themself on thier Mai Tai recipes here and certainly the competition for quality recipes & presentation is as intense as any tropical location on earth. Homemade Orgeat from Macademia Nuts is a winner and a “w”itch to recreate at home! If an orchid’s part of garni, it’s always an edible dendrobium variety. Local quality Rums (often from organic distiller raised sugar cane) are also a must try here,since aside from serving tourists, where there’s local sugar cane, theres always serious distillers. The argument wont ever be settled: Don Beach vs Trader Vic=I guess you agree, its irrelevant? Yet annually at Mai Tai competitions, someone will pay homage to either of these almost century old mixologists with thier 1930s era inspired creations. I want to say thanks (mahālo) from the heart, b/c although I’ve been a Hawaii resident since 1963, I’ve yet to master a Mai Tai. How bloody embarassing! Mahālo for a handful of new attempts (once I get my hands on your special orgeat). You might like to try to recreate Peter Merrimans home made mac nut orgeat?…someday, 🤣 I hope you don’t destroy too much equipment in the process, &/or Marius forgives you. You’re on the mainland (aka:lower 48) so you probably know better than I which Atlantic/Caribbean tropical locales hold annual Mai Tai competitions similar to major Hawaiian islands.(Typically featured in either “Hawaii” or “Honolulu” magazines).

[@cassidymiller1301]

Do you have a link for the bottles you used for the orgeat and rich syrup?

[@chibikishi]

Is the Smuggler's Cove recipe an updated version? My book says it uses 1/4 oz SC orgeat, but the version you presented is using 1/2 oz instead. The rest of the specs were the same though.

[@TheEducatedBarfly]

Must be updated specs.

[@fringe_events7008]

What's a good substitute for the Rhum agricole? I don't have any near my area that I can drive to myself.

[@TheEducatedBarfly]

Good subs would be anything made with fresh cane juice such as Haitian Clairin

[@dangler4444]

Where do you get the syrup apothecary bottles that have the screw on bottom from? I looked in the Amazon store and I couldn't seem to find them in there.

[@FoieGras]

Tiki drinks are so ..tasty! 🍹

[@COUYONTV]

Where do you get that juicer

[@joshuacyr42]

What would be a good rum to get for the Smuggler's Cove orgeat (column still lightly aged rum)? If possible...to quote the Knights of Ni..."one that looks nice, and not too expensive"...

[@teccam]

McCoy 3, Havana Club Blanco, Doorly's 3, Flor de Cana Dry, El Dorado 3. Those are all column still lightly aged and all pretty affordable. I think you can also use a blended lightly aged here, like Denizen White, Plantation 3, or Probitas. The rum isn't going to change the character of the syrup too much, just add a bit of depth and extend the shelf life by a week or so if you are lucky. So don't agonize too much over it.

[@JM-pm3tb]

What rum....the Denizen's 8. It is a blend of Jamaican and Martinique molasses based rums that Martin Cate was consulted on to get close to the original Trader Vic rum/s. If I want a bit of a change up from the Denizen's I use 1 oz of Appleton 12 plus 1 oz of El Dorado 15. What Orgeat...the Smugglers Cove Oregeat recipe is quite good, but I have been using Small Hands Foods orgeat for years now. I don't taste that much (if any) difference between it and the SC orgeat recipe (possibly because the SC Mai Tai recipe only calls for 1/4 oz), it is inexpensive, not too sweet, nice almond/nutty flavor without having the overly strong almond, overly sweet taste that other commercially available Orgeat syrups have.

[@steffanziegler]

The extra almondy-ness (like in an amaretti cookie,) is achievable by adding a touch of almond extract in the orgeat.

[@TheEducatedBarfly]

It’s wonderful :)

[@brianaw220]

Smith and Cross, Flor de Caña 7, OFTD float

[@andrewzimba7432]

Where can I find out more about these Garret Richards re-worked problematic Tiki recipes?

[@TheEducatedBarfly]

They’re all over online Cocktail periodicals like PUNCH punchdrink.com or Imbibe inbibemagazine.com or look him up on Instagram as well :) we have also made a few on this channel

[@POLARBAER-gf7zj]

You need to try the MonkeyPod Mai Tai from Maui

[@TheEducatedBarfly]

It's delicious kzbin.info/www/bejne/mpfCfnajrrh4o7s

[@jessicamorales103]

So since Charanda is technically a rum, can it be used to make a Mai Tai?

[@boozeontherocks]

The Best Mai Tai is made by Leandro. The other four are just really tasty versions :)

[@vaettra1589]

Can you substitute dry Curacao with Cointreau?

[@jimklemens5018]

Yes.

[@MrMoney331]

Bless you Marius. Lol

[@kunalparmar7792]

Definitely Trader Vic's!

[@armandobronca1781]

You the best👍

[@핑크_타릭]

꽃은 뭘 쓰시는 건가요?

[@ernieforni3221]

Any Mai Tai that I make always tastes better in an Educated Barfly Mai Tai glass! Presentation counts.

[@gyangearon8729]

What do you have aging in that barrel back on the counter? :)

[@TheEducatedBarfly]

At the moment nothing. Previously Negronis

[@mattgagne5162]

I appreciate you

[@TheEducatedBarfly]

Ditto

[@hailua911]

Hello all what is column still lightly aged rum brand use for Orgeat

[@rova4652]

Mai tai with super juice!

[@TheEducatedBarfly]

Yes!

[@garrettlundy3959]

Mai Tai is why I dumped my super juice and went back to fresh. E-X-T-R-E-M-E L-I-M-E works in a daiquiri buts it’s going to roll over the Orgeat, Curaçao, and any delicate rum.

[@John.Doe-OG]

"You should smile more". Whoever that was must watch Steve the Bartender.

[@TheEducatedBarfly]

😂