At this point Derek, It might make sense for you to repackage your content on the Mai tai in a "documentary" format and sell it. I bet some TV channels might be interested in a well crafted little documentary on the Mai tai
Terrific interview Derek! I must admit that "thirst" forced me to pause the vid for a few minutes so I could make a delicious Mai-Tai. I'm really looking forward to hearing from Kevin in future shows!
This is delicious! I used Plantation OFTD and Bicardi Superior because it was what I have. A little more mellow than my usual than 1944 proportion wirh Appleton Signature as my one rum but still has a bit more funk than when I used only Appleton 12. I had to make a triple though because I don't play with thirds of ounces😂 Too bad my wife took the dogs to the park because now I will have to drink it all.
Another great Mai Tai Derek! I took me why too long to find a bottle of Worthy Park 109 - actually couldn't in SoCal. (Bitters & Bottles to the rescue!) So I'm finally enjoying this recipe now. Agree completely with both of your tasting notes. Thank you again Derek for another great Mai Tai! And thank you Kevin!!
great content! I'm curious when the dark rum float comes into play? In most of the Mai Tais I have had in Hawaii they float the dark rum on top. I rarely see anyone constructing the drink this way on you tube. But in Hawaii the dark rum floated on to is almost always part of the experience of an amazing Mai Tai.
I believe it's just something that happened when in Hawaii. Probably just to make the drink look interesting and mimic other layered drinks. There's also a float version from Trader Vic's in SF ( I think ) where a patron like the extra float.
I made myself an Appleton 12/ El Dorado 13 Mai Tai in preparation for this episode, but I wish I made your Hawaiian instead so I could drink along. Either way, thanks for the insight.
I enjoyed this. I will definitely try a similar version. I don't have the exact ingredients but I have comparable ones. P.S. I really dig that Lite Brite!
It is a little bit of a comedy duo situation there. I'd like to say it is an optical illusion but sadly can't. Derek is a big guy and the bar is scaled for him, too.
Great video and I've loved this whole series on the Mai Tai. One question: people I know who've traveled in Hawaii extensively claim they were told the key ingredient is guava juice. So basically POG juice and lime. Guava takes the place of lemon in the traditional Royal Hawaiian Mai Tai recipe. I've done this myself and, I have to say, it makes a huge difference and is fantastic. Thoughts?
I don't know about Guava and @ultimatemaitai can answer this one better than I can, he's also traveled to Hawaii extensively. The Royal Hawaiian has changed their recipe over the years, but the authentic one would be the recipe we shared and they would have served thorough the 50s and 60s. They were using this recipe at the "Matson" hotels up until the end of the 1960s at least and in the mid 1980s brought back the original recipe when a bartender for NY visitied Hawaii, hated the Mai Tai, then moved to Hawaii and became a bartender at the Moana and brought back the original recipe. Here's the recipe shared in 1968: www.newspapers.com/article/honolulu-star-bulletin/131862851/
@@makeanddrink Thanks for the info! Really interested to hear if @ultimatemaitai has any info on the inclusion of guava. Give it a shot some time as it's delicious!
While there are some Mai Tais in Hawaii that use Guava/POG it is not common and has not been used in any of the Royal Hawaiian recipes we found from the 1950s, 1970s, 1990s, 2010s, and 2020s.
What sugar ratio is Rock Candy syrup? I see different things on the internet, both 2:1 and 3:1. Thank you! And I agree, Appleton 12 Mai tai is just delicious and I wouldn’t have tried it if not for Kevin’s blog.
We don't know and this will come up an a future episode with Kevin. I have found out more on Rock Candy Syrup since then and may do a short video, BUT, it honestly shouldn't really matter what level of sweetness it was because we should all be adjusting the sweetness to our preferences.
In "Rum Cookery and Drinkery" Vic gives an at home recipe for making Rock Candy Syrup and it is 1:1. Trader Vic's Party book gives a similar ratio. Though, many places (Smuggler's Cove, et. al.) this means 2:1 or possibly more.
We filmed a Q&A when Kevin was here and that does come up. I’ll share that in the next week or so. He’s one of the very few people to enjoy Appleton 17 on multiple continents!
@@makeanddrink I live in swiitzerland and might be able to get one of these legends! My salesman of trust has 3 of them! 😍 I was always be dreaming to make a Mai Tai with the W&N 17 so i think this would be the most expensive bottle of rum i will ever buy! 😝🥰
You're really honouring the Mai Tai with this series of videos. If there was a YT oscars you'd deserve one for the effort! I do however want to say... while the Mai Tai is great and well worth such attention, there is an umbrella drink deserving of even greater respect: the Scorpion. Would be great if you addressed it next and with equal enthusiasm.
@@ultimatemaitai You couldn't be more wrong. The Scorpion Bowl was THE thing in Tiki and from speaking with actual chefs I can tell you it's considered the best. I have a secret Scorpion recipe from chef Easter at Lavva. It's insanely complex. It has 14 different ingredients, one of which is an entire recipe you have to make first. With respect to the Mai Tai (or anything else for that matter) no cocktail comes close to a well made Scorpion.
I’m sure one day I will address the Scorpion but it has nowhere near the relevance or importance of the Mai Tai. It’s a relatively simple drink of orange, lemon, Orgeat, brandy and rum. It’s built like many other Trader Vic’s drinks while it was popular it doesn’t have a complicated history or super interesting back story.
With a nod to Kevin's recipe and a few others, I've settled on one that seems to please us. 1 Appleton Estate 12 1 Pussers Gunpowder Proof 1 Lime Juice 1/2 Cointreau or Clémont Creole Schrubb 1/2 Orgeat 1 Dash Black Walnut Bitters A tiny pinch of salt
At this point Derek, It might make sense for you to repackage your content on the Mai tai in a "documentary" format and sell it. I bet some TV channels might be interested in a well crafted little documentary on the Mai tai
If anybody knows somebody that knows somebody I'm ready to go!
Terrific interview Derek! I must admit that "thirst" forced me to pause the vid for a few minutes so I could make a delicious Mai-Tai. I'm really looking forward to hearing from Kevin in future shows!
More to come!
This is delicious! I used Plantation OFTD and Bicardi Superior because it was what I have. A little more mellow than my usual than 1944 proportion wirh Appleton Signature as my one rum but still has a bit more funk than when I used only Appleton 12. I had to make a triple though because I don't play with thirds of ounces😂 Too bad my wife took the dogs to the park because now I will have to drink it all.
Another great Mai Tai Derek! I took me why too long to find a bottle of Worthy Park 109 - actually couldn't in SoCal. (Bitters & Bottles to the rescue!) So I'm finally enjoying this recipe now. Agree completely with both of your tasting notes. Thank you again Derek for another great Mai Tai! And thank you Kevin!!
great content! I'm curious when the dark rum float comes into play? In most of the Mai Tais I have had in Hawaii they float the dark rum on top. I rarely see anyone constructing the drink this way on you tube. But in Hawaii the dark rum floated on to is almost always part of the experience of an amazing Mai Tai.
I believe it's just something that happened when in Hawaii. Probably just to make the drink look interesting and mimic other layered drinks. There's also a float version from Trader Vic's in SF ( I think ) where a patron like the extra float.
So what was the point of using rock candy syrup originally?
Just for adding sweetness. It was what Trader Vic used as simple syrup.
Every month is Mai Tai month😎
Don’t know about you all, but every Friday is Mai tai DAY in my house!
I made myself an Appleton 12/ El Dorado 13 Mai Tai in preparation for this episode, but I wish I made your Hawaiian instead so I could drink along.
Either way, thanks for the insight.
There's always next time!
FYI….Hawaiian pizza is a product of Canada
I enjoyed this. I will definitely try a similar version. I don't have the exact ingredients but I have comparable ones. P.S. I really dig that Lite Brite!
Mahalo, gents!
Great video once again!👏👏👏
Thank you! Cheers!
It's nice to get a Kevin to scale how tall you are :)
It is a little bit of a comedy duo situation there. I'd like to say it is an optical illusion but sadly can't. Derek is a big guy and the bar is scaled for him, too.
Great video and I've loved this whole series on the Mai Tai. One question: people I know who've traveled in Hawaii extensively claim they were told the key ingredient is guava juice. So basically POG juice and lime. Guava takes the place of lemon in the traditional Royal Hawaiian Mai Tai recipe. I've done this myself and, I have to say, it makes a huge difference and is fantastic. Thoughts?
I don't know about Guava and @ultimatemaitai can answer this one better than I can, he's also traveled to Hawaii extensively. The Royal Hawaiian has changed their recipe over the years, but the authentic one would be the recipe we shared and they would have served thorough the 50s and 60s. They were using this recipe at the "Matson" hotels up until the end of the 1960s at least and in the mid 1980s brought back the original recipe when a bartender for NY visitied Hawaii, hated the Mai Tai, then moved to Hawaii and became a bartender at the Moana and brought back the original recipe.
Here's the recipe shared in 1968: www.newspapers.com/article/honolulu-star-bulletin/131862851/
@@makeanddrink Thanks for the info! Really interested to hear if @ultimatemaitai has any info on the inclusion of guava. Give it a shot some time as it's delicious!
While there are some Mai Tais in Hawaii that use Guava/POG it is not common and has not been used in any of the Royal Hawaiian recipes we found from the 1950s, 1970s, 1990s, 2010s, and 2020s.
@@ultimatemaitai thanks so much for the info!
What sugar ratio is Rock Candy syrup? I see different things on the internet, both 2:1 and 3:1. Thank you! And I agree, Appleton 12 Mai tai is just delicious and I wouldn’t have tried it if not for Kevin’s blog.
We don't know and this will come up an a future episode with Kevin. I have found out more on Rock Candy Syrup since then and may do a short video, BUT, it honestly shouldn't really matter what level of sweetness it was because we should all be adjusting the sweetness to our preferences.
In "Rum Cookery and Drinkery" Vic gives an at home recipe for making Rock Candy Syrup and it is 1:1. Trader Vic's Party book gives a similar ratio. Though, many places (Smuggler's Cove, et. al.) this means 2:1 or possibly more.
Anybody know where I can get Kevin's Tiki Cocktail Hawaiian shirt?????
Maybe @ultimatemaitai can chime in.
What do You think of the Appleton Estate 17 Ledgend? Or of the Idea?
We filmed a Q&A when Kevin was here and that does come up. I’ll share that in the next week or so. He’s one of the very few people to enjoy Appleton 17 on multiple continents!
@@makeanddrink I live in swiitzerland and might be able to get one of these legends! My salesman of trust has 3 of them! 😍 I was always be dreaming to make a Mai Tai with the W&N 17 so i think this would be the most expensive bottle of rum i will ever buy! 😝🥰
@@Knothe1977 It will be the best Mai Tai you've ever had.
@ultimatemaitai or it will be the best Mai Tai you’ve NEVER had
@@makeanddrink I really hope i can get my hands on this!!! 😍
You're really honouring the Mai Tai with this series of videos.
If there was a YT oscars you'd deserve one for the effort!
I do however want to say... while the Mai Tai is great and well worth such attention, there is an umbrella drink deserving of even greater respect: the Scorpion.
Would be great if you addressed it next and with equal enthusiasm.
I don't see the Scorpion having the same kind of cult following as many tropical drinks.
@@ultimatemaitai You couldn't be more wrong. The Scorpion Bowl was THE thing in Tiki and from speaking with actual chefs I can tell you it's considered the best. I have a secret Scorpion recipe from chef Easter at Lavva. It's insanely complex. It has 14 different ingredients, one of which is an entire recipe you have to make first. With respect to the Mai Tai (or anything else for that matter) no cocktail comes close to a well made Scorpion.
I’m sure one day I will address the Scorpion but it has nowhere near the relevance or importance of the Mai Tai. It’s a relatively simple drink of orange, lemon, Orgeat, brandy and rum. It’s built like many other Trader Vic’s drinks while it was popular it doesn’t have a complicated history or super interesting back story.
I couldve swore mai tai month was over..
Something is never really over as long as it lives on in your heart.
Or your liver :)
@@makeanddrink It's Mai Tai Month somewhere
“Was it over when the Germans bombed Pearl Harbor?” (“Don’t stop him, he’s on a roll”)
With a nod to Kevin's recipe and a few others, I've settled on one that seems to please us.
1 Appleton Estate 12
1 Pussers Gunpowder Proof
1 Lime Juice
1/2 Cointreau or Clémont Creole Schrubb
1/2 Orgeat
1 Dash Black Walnut Bitters
A tiny pinch of salt
Thanks for sharing your favorite build after repeated adjustments to get it just right.
I do really like that Gunpowder proof. So much better than the blue label.
@@ultimatemaitai : Indeed. Very tasty. I've been using that combo in most of my dark rum drinks but I'm keen to try others.
@@als.2983 : I'm always tweaking recipes. :-)