Recently had a fantastic Mai Tai at Hooked in Beaver Creek. It was barrel aged with some ridiculous pineapple "foam" I know I can't recreate it without aging, but I'm craving one and curious if anyone has a go to recipe here?

https://beachbumberry.com/recipe-mai-tai.html


Less is more for a Mai tai. I did have one in hawaii with a honey foam that was really good, but outside of a small addition like that a mai tai is simple and should stay simple

A traditional Mai Tai is fairly simple. It's more or less a Daquiri of sorts.

The Original Trader Vic's Mai Tai Recipe is:
8 oz 17-tear-old J. Wray Nephew Jamaican rum (I don't think they make this anymore so sub another aged rum)
2 oz French Garnier Orgeat (you can make homemade Orgeat with Almond Milk, Sugar (syrup), Orange Blossom Water and Almond Extract)
2 oz Holland DeKuyper Orange Curacao
1 oz Rock Candy Syrup
Juice from 4 fresh limes

I don't do foams but I do make a killer pineapple syrup by adding pineapple skins (with some of the flesh still attached) to simple syrup and boiling it down). The last batch I did I blended the skins first to break them down to a pulp...otherwise you have to use something to muddle the pineapple flesh to squeeze out all that good juice after simmering it for 30-45 minutes. I use the pineapple syrup for pretty much anything Tiki related that calls for syrup.

The Smugglers Cove is a total of 3.75oz.

Ingredients
2 ounces premium aged rum (such as Appleton Estate 12-year-old or El Dorado 12-year-old)
1/2 ounce orange curaao (Pierre Ferrand)
3/4 ounce lime juice, freshly squeezed
1/4 ounce orgeat
1/4 demerera syrup
Garnish: mint sprig

You can funk it up by replacing. 5oz aged rum with .5oz Smith & Cross rum.

Ice is important too, you want pebble ice. You can buy this by the bag from Sonic or Chick FIL A.

https://www.mauimagazine.net/monkeypod-mai-tai/?fbclid=IwAR2747k_80EuMkS0q7Xt-nkLvMHipji8EYMfhE39XwBphRwg0jFVFvE4voo


Foam recipe popped up in a Facebook group I'm in I thought you'd appreciate. It's a honey foam not pineapple

Following up on this thread as we finally got around to making mai tai's this weekend...

I ended up doing a blend of Alaskan Ag's recipe with the Monkeypod recipe, turned out fantastic.

1 oz Appleton Estate 12
1/2 oz of Pierre Ferrand Curacao
1/2 oz Orgeat Syrup
3/4 oz of fresh lime juice

Shake it up and pour over ice, floated another 1/2 oz to 1 oz of the Stiggins Pineapple Rum that Scotts Tot mentioned (I did 1oz for the guys, less for the ladies).

Topped with a simplified version of the foam in the Monkeypod recipe (lighter on the honey, replaced the puree with pineapple juice). We don't have a NO2 infuser, so we just used a stick blender with a whisk attachment, then spooned it on top.

Once we got the hang of it, I made it in batches of 4's - next time I'll make a couple of batches ahead of time and have them on hand in the fridge.

Thanks for the thoughts on the recipes.

Scan Man said:

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Following up on this thread as we finally got around to making mai tai's this weekend...

I ended up doing a blend of Alaskan Ag's recipe with the Monkeypod recipe, turned out fantastic.

1 oz Appleton Estate 12
1/2 oz of Pierre Ferrand Curacao
1/2 oz Orgeat Syrup
3/4 oz of fresh lime juice

Shake it up and pour over ice, floated another 1/2 oz to 1 oz of the Stiggins Pineapple Rum that Scotts Tot mentioned (I did 1oz for the guys, less for the ladies).

Topped with a simplified version of the foam in the Monkeypod recipe (lighter on the honey, replaced the puree with pineapple juice). We don't have a NO2 infuser, so we just used a stick blender with a whisk attachment, then spooned it on top.

Once we got the hang of it, I made it in batches of 4's - next time I'll make a couple of batches ahead of time and have them on hand in the fridge.

Thanks for the thoughts on the recipes.

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Just don't add lime to premix batches. It's oxidizes quickly and instead of citrus lime flavor, you'll just get bitterness/acid. I pre-batch a lot of drinks, but leave all fresh citrus out until final mix.