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Making the King of Tiki Drinks: The Mai Tai
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- Опубліковано 8 вер 2016
- Brian's never had a mai tai, and Jason is... all too familiar. Trever drops in to walk them through making one step-by-step.
To make this mai tai, what you'll need to do is:
* pour one ounce (30 mL) of Plantation Barbados rum (aged 5 years)
* pour one ounce (30 mL) of Flor de Cana white rum
* pour one ounce (30 mL) of a Curaçao liqueur
* pour a three quarter ounce (22 mL) of lime juice
* pour a three quarter ounce (22 mL) of orgeat
* add crushed ice to your tin
* fill your glass to the brim with crushed ice
* pour your liqueur into your tin and cap it off
* shake briefly (three seconds or so)
* pour into your glass
* pour some over-proof rum (Dark Meyer's Rum) on top of your drink
* garnish with a spanked mint
* drink
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Music used in this episode:
"Summertime Boom Bap" by iamryanlittle: www.pond5.com/stock-music/518...
(you can also find more from Ryan Little on his youtube channel at: / ther4c2010 )
"Cool Vibe Hip Hop Bpm 87" by Frank_Vortex: www.pond5.com/stock-music/568...
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This episode was made with the help of:
Brian Brushwood - host -- / shwood
Jason Murphy - host / research -- / captainmurphy
Brandt Hughes - camera operator / editor -- / gatowag
Bryce Castillo - camera operator -- / brycas
Trever Fehrenbach - bartender -- / barstooltheory
If someone sees this, there's 2 main classes of rum: English, and French (there's Spanish too, it's just less common, but Flor de Cana is Spanish style). English rum like Plantation and Lemon Hart is made with molasses, so it has a brown sugar kind of taste normally. French rum (usually spelled Rhum or called Rhum Agricole) is made of cane juice, so it kind of has a fresh grassy taste. Jamaican rum is it's own animal, it's English rum but it has a "funky" taste, like bananas. There's so much more to it than that, but that's the basics. Some use French Rhum for mai tai, or Trader Vic's recipe uses Jamaican rum. It's all up to you!
Spanish rum less common? What did you think Bacardi is?
How to drink has a great video about rum basics
As a bartender- I love these particular episodes, I love making drinks and I hope others find that same passion for it through episodes of the Modern Rogue like this one right here!
lol I remember when I used to watch scam school, and brian had his hair spiked up like bart simpson. I stopped watching for like a few months and came back and I didnt even think it was the same person with his new hair haha..
hah!
Man I loved the hair. Kinda disappointed when the style changed lol. Keep up the awesome videos!
@@mwalker888 Yeah, it gave him personality
@@GabrielCarvv how does a haircut give someone their personality?
Mai Tai? Why yes it is, it's on my neck after all.
great dad jokes
Dude! U got 100 likes and only 1 comment.
Lol
Keep up the drink videos. They're great
Try hard...
Kenny Wang I honestly love them
Kenny Wang gtfo
slug miester l
Brian, thank you so much for the laughs and smiles I have been able to extract from your videos. You honestly are the best thing to help me procrastinate since flappy birds. Double extra special thank you for all the sacrifices you made for this to happen. You are the best, keep on dreaming ;).
"I AM SAYIN MEOW WE SUPPORT BUTT STUFF" refrigerator magnets
Ohhhhhh I've been wondering for so long what that says
The secret code to the bar is "SEARCH WARRANT OPEN UP"
The code changes monthly, make friends with the bartenders at the handlebar, tell them a funny joke and they'll give you the code
@@Kihidokid omg, by any chance do you know the bartender? lol
@@kaiwillmarrymesomeday6187 no I think I Google it, that was 3 years ago
Was introduced to the Mai Tai by a man in search of the perfect drink. Both Refreshing and Exotic, he taught me lips to the lime and nose to the mint. It is customary to top the Mai Tai with a juiced half of lime bottom and of course that wonderful spanked mint!! Forever Cheers
I actually went to my old collegues to try and make this, and they actually put the drink on the menu. its one of their new best-sellers. not even kidding. keep doing these videos about different classy drinks. its awesome!!!!!
I don't actually drink, but I love these videos. I love being one of the smartest people in the room and knowing how drinks are made and what their origins are. Please keeps these up!
Brian! The Modern Rouge has been amazing and I feel like more of a badass learning from these videos. My favorites are no brainer the mixology videos. I feel like a mysterious man telling my friends, "hear. drink this and come to a better world." you sir are amazing and all of your videos are just the best. keep it up and help us all become a better rouge.
Trever-Gentleman
Jason-Warrior
Brian-Scoundrel
Me- fly as fuck
Meaningful comment...
But for real, you guys rock so much. Every time I see a new video from your channels it really brightens my day. I am glad to see you expanding into a new channel, and can't wait to see where it goes. Keep up the great work.
These drink videos are pretty spectacular. I'm definitely interested in seeing more.
Thanks for the video. Here’s the real recipe (with detailed notes):
Mai Tai (1944, Trader Vic):
- 2 oz aged Jamaican rum
- ¾ oz fresh squeezed lime juice
- ½ oz curaçao
- ¼ oz orgeat
- ¼ oz simple syrup
Shake well with crushed or cracked ice and pour unstrained into a double old-fashioned glass. Garnish with spent lime shell and a mint sprig.
Notes:
Rum - The immediate popularity of the drink forced Trader Vic to substitute a variety of rums for the recipe (after depleting the world's supply of Wray & Nephew 17- and 15-year-old), but he certainly preferred long-aged Jamaican rums, and you should, too. Think Appleton 12/Reserve Blend, Worthy Park Estate Reserve, Plantation Jamaica Vintage, or a younger Jamaican like Hamilton, Smith & Cross (only 1.5oz), Doctor Bird, Plantation Xaymaca, Appleton Signature, or even Coruba or Myers's. In the '50s, Vic subbed 1oz of the rum for a molasses-based rum from Martinique, which is very unlike the agricoles coming from Martinique today. Something similar to that one might be an aged rum from Guyana or Barbados, but no Spanish-style, please (Flor de Caña is completely out of place here). I recommend either 100% Jamaican, a blend of Jamaican and another good, aged rum, or a rum called Denizen Merchant’s Reserve, which is an 8yo rum formulated to match the flavor profile of Trader Vic’s second adjusted formula. All that said, one of the beautiful things about this recipe is its flexibility; while it arguably works best with a good Jamaican rum, it still rewards experimentation, and if you’d like to work in a bit of interesting light rum, agricole, cachaça, or your favorite top-shelf sipper, go right ahead! Just don’t blindly toss in a “gold” rum, “white/light” rum, and “dark” rum, and think that Trader Vic isn’t spinning in his grave.
Citrus - always and only ever use fresh-squeezed citrus juice in your cocktails-it will make or break the drink. Fine-strain the juice for a better drink texture and easier clean-up.
Curaçao - Pierre Ferrand Dry Curaçao (the one used in this video) is a popular and perfectly respectable choice, but not my personal favorite. Really, any decent orange liqueur will do (Clement Creole Shrubb, Cointreau, Grand Marnier, Gran Gala, etc.); nothing that costs under $20/bottle. And please, only use ½ oz, not a full ounce like they did here… that’s a good way to kill this drink.
Orgeat - Orgeat is a French almond syrup with floral notes. What you want here is something made with real almonds, not artificial flavors. Recommended brands include Small Hand Foods, Latitude 29, and Giffard. Do NOT use Torani or any kind of amaretto, except in cases of emergency (it's not the same drink). If you're having trouble finding those brands, or want to save some $$, you can make it yourself at home: make a 2:1 rich simple with unsweetened almond milk (homemade strongly preferred for a rich, nutty flavor, but store-bought is ok if you're in a hurry) instead of water. Let cool, then add just a few drops each of almond extract, orange blossom water and/or rose water-the scents should be subtle. Feel proud. Will keep in the freezer for a very long time, especially if you stabilize it with ½ oz or so of overproof rum (and it will not freeze, thanks to the high sugar content). After preparing the drink, if it’s still too dry, feel free to add another ¼ oz of either syrup, depending on the strength of your orgeat.
Simple syrup - This is up to you. Could be a basic 1:1 with white sugar, or do the Smuggler’s Cove Mai Tai Rich Simple Syrup: 2 c water, 4 c demerara sugar, ½ tsp vanilla extract and ¼ tsp salt.
Deployment - A good rule of thumb for exotic cocktails is to add ingredients to your mixing tin from least expensive (juice and syrups) to most (hopefully, the rum and curaçao), in case you make a mistake halfway through. The Mai Tai is one of the few exotic cocktails made shaken rather than spindle-blended. Smuggler’s Cove recommends 16oz crushed ice and a couple cubes for maximum agitation. If you really want to, you can strain this drink into a glass with fresh crushed ice, but it’s a fairly strong recipe that stands up to a bit of dilution (and besides, who wants to lost out on those precious drops of liquid happiness left in the shaker?). The Trader never used any rum “float” with the Mai Tai. The only thing that should be floated is one half of your spent lime shell, accompanied by a spanked mint sprig-the desert island and its palm tree. The aromas of mint, lime, almond, orange, and florals should commingle as a herald of the taste to come. Enjoy!
Further reading:
www.eater.com/drinks/2016/11/10/13544698/mai-tai-recipe-history (a good overview)
blog.distiller.com/original-1944-mai-tai-recipe/ (a quick reference)
cocktailwonk.com/2016/11/when-is-a-mai-tai-not-a-mai-tai.html (it's easy to spot imposters in the wild)
www.oaklandish.com/blogs/news/let-s-set-the-record-straight-on-the-mai-tai (in Trader Vic's own words)
cocktailwonk.com/2014/07/going-deeper-with-denizen-merchants-reserve-and-dutch-rum-powerhouse-ea-scheer.html (getting geeky about the rum)
inuakena.com/misc/almonds-oranges-the-mai-tais-unsung-heroes/ (getting geeky about the sweeteners)
Aight
In all the old recipes, simple syrup was 2:1 sugar to water, rather than 1:1. 1:1 is a newer thing that came about somehow, and there's no point, you're just diluting it more.
@@hedgeearthridge6807 yeah, I suspect it's because 1:1 is faster/easier to make. I usually make a 3:2 syrup so it's easier to use in recipes calling for rich or regular simple with only slight adjustment.
Haha, your crazy ideas have been the best thing ive ever seen on youtube. Theirs no other channel that can teach me how to give someone a heart attack from pure amazement as much as your channels have done.
All of these cocktail tutorials are my favorites! I can't wait until I have the opportunity to try all these!
I love this channel all of the cool stuff and party tricks and stuff to make you look smart to anyone, thank you Brian and Jason for making my life so exciting and fun.
I love watching your videos. You're one of the only people I watch on UA-cam. Keep up the good work.
guys you don't know how much I love your drinks this gives me something to impress my friends and family so thank you so much
It's great to hear more about the drink than just how to make it and how good it is.
am i the only one who wants into that damn bar?
neko plays lol I do
As near as I can tell, it seems to be the Red-Headed Stepchild Speakeasy Bar. Ask around Austin for the password. Once you get the current one and get in they'll take you phone number, and text you when the password changes. Good luck!
@neko plays this bar is the TECHO MEZCALERIA & AGAVE BAR in austin. check the picture in the link
www.thrillist.com/drink/austin/best-secret-bars-speakeasies-austin-texas
It's the Floppy Disc repair shop next to the handle bar
if your interested in getting into the bar at the undisclosed location, then in downtown Austin you will find a floppy disk repair store. lucky enough you can wait around for a person who know the password and simply ask. The owner wants it to be spread by word of mouth so you wont have any trouble getting the password. After you are informed simply go inside and tell them the password, they will take your number and you will be contacted when they change the password.
All of the bar tending episodes are on my favored list. The 212 trick for the Manhattan! Amazing! Keep up the good work!
I don't drink but other my friends do. I dont know how to make a expression to make them wow, so I watch this, You save my Night. Love you guys. Thanks Modern Rogue
The explanation on why rum is associated with seafarers is spot on. It's also worth noting that the roots of rum were a waste product of sugar production, making rum exceptionally cheap.
This is all time my favorite thing on youtube(aside from the original scam school) I love these videos and am waiting for them all week.
light rum and dark rum but the joke red rum would fit the theme cmon
Dear Jason thank you for all your facts and information in these videos you are amazingly amazing.
TRYHARD....
you say that in all comments, you sir and the true tryhard
I would like to leave a mean full comment and I will only leave one because that's what makes it meaning full I've been watching forever now and will continue to watch I am so happy for this knew Channel and I would like to thank the whole scam school team for there amazing work and to keep it up thank you for the amazing years it has been to watch you guy
I'm officially up-to-date with the mixology videos (again)
0:01
I want to know what happened on that Episode...
Meaningful comment: Not mentioned in the video, this is the Trader Vic method. Don the Beachcomber's recipe was considerably different, and while he claimed to have invented it in '33, it's first documented appearance on a menu was in Trader Vic's restaurant in the 40's, hence his version is considered the standard.
Correct. And I like Vic's recipe better.
Important to note though, Trader Vic never had a rum float in the original. It was popularized after a regular patron preferred it that way. Also, 3/4 oz of orgeat seems way too much here. It should be 1/4 oz with another 1/4 oz of rich simple/rock candy syrup, or rich demerara syrup. Also missing is the spent lime shell garnish. Check out Martin Cate's recipe of Smuggler's Cove. It's killer!
I loved at the end when Brian saw the cup and said, "it's got to be a little Brian Brushwood."
as a former bartender, I love this way to make a mai tai. Starting to watch the Modern Rogue and seeing how far the rabbit hole of this youtube playlist goes.
I love the modern rogue and I love showing off everything I learn and completely blowing everyone's mind
every bar making episodes make me want to become a professional bar tender like Trevor and the modern Rogue help me wanna keep become a bar tender n learn all these fancy drinks n I thank you for that
Want a drink that tastes like vacation? Learn how to make our signature drink, House of Blues' Hurricane, and see why it's a fan favorite! ua-cam.com/video/Wxbt_AL7TxU/v-deo.html Or head to our House and let us pour!
I love what you do keep it up and never stop! :)
Hah, brian you got yourself. Literally the best, keep up good work!
Most definitely trying this tonight... thanks
I like the bar segments the most ;)
for some reason, I find these modern rogue bartending videos relaxing I've probably watched them 100 times I'll leave them playing the background while I'm doing other things I enjoy them
Awesome! Thanks, man
I miss Tiki Bar TV with Dr. Tiki, Lala, and Johnny Johnny.
I would bet they are having Mai Tais right now!
I like how modern rogue works hard to make good videos that are fun to watch!
Have never hade a Mai Tai but I love Rum that looks delicious!!
FYI - the tiki/rum relationship is rooted in the Royal Navy (British) literally taking rum around the world, including the south Pacific. good work gentlemen.
These recipes are so helpful! Everything is now on one page
"Darren Kitchen eat your heart out" - Bryan when he sees a pineapple? lol
I for one really like Modern Rogue content, I like it having its own channel easier to find via mobile.
Yo Jason ! Swamp Swamp Swamp !
oh my god you guys are my hero's love ya work keep it up :)
This is Comment #3. And again, I truly do like your channels. I love your Modern Rogue items on Scam Stuff, like the Butterfly Bottle Opener (which I bought a few weeks back) and got mad because I didn't get a shipping number. Love it BTW.
Tryhard?
+Kenny Wang yes
Kenny Wang gtfo calling everyone tryhards. Fucking bitch
You can tell on his face he just wanted to start making the drink 😂
Oh my god Brian's so right about the pineapple cup looking EXACTLY like his old hairstyle lol.
so to be honest I don't really subscribe to many channels on Facebook maybe 1 or 2. but I'm and so psyched to subscribe to you guys. I have literally watched scam school since the launch and have watched modern rogue since it's launch. and yes I am subscribing and commenting because the number 1 thing I want from the scam stuff site are those miracle fruit tablets!! 😉
That was really informative and now I really wanna make a Mai Tai. I've always wondered what some of those liquors actually are. Thanks for the vid!
Which liquors were you interested in?
Well, I was really thinking what kind of meaningful comment I could write to enter the giveaway, but all I can think of is that I really love the drinks you make here and I always try them. Also I like drinking so.. I hope thats meaningful enough. :)
Ahh my favorite drink, now I need ti find out if I can find all the ingredients/or aquivalents here and indulge in self made Mai Tai greatness :D
Love the questions and the no bullshit none pretentious answers.
Love these vids can't wait for more, I shared scam school with friends and they love them, I wish I didn't though because now they know when I'm tricking them
"He directed Seven Samurai" made me laugh so hard :D
Can't wait to order a Mai Tai now, and actually know what's in it!
Jason, you mock the do, but I think that it's time Brian brings back the spikes. Oh and ah, great video guys.
What I wanna know is the sizes of these glasses they have on this show. Seems like each drink has the perfectly selected glass
Much like everyone else watching these videos I really wish this place was more public. But I also respect that it is pretty underground. I also want that carpet.
I like the style of the modern rogue. Not just one type of entertainment, theres drinks and tools and diy stuff
Scam School, I remember your old channel. It was fun.
This was awesome it would be cool if you all could do a proper Pina Colada. On a side note, I need to find this bar.
Wauw didn't know the Mai Tai was this close to home. I live in Curacao where the triple sec and Blue Curacao is made from oranges. But my grandma used to make Orchade for is to drink. I'm gonna get me a Mai Tai tonight
My friend all think I'm strange for knowing how to make drinks while not being able to drink. Thanks guys.
this is so cool I only wish I was old enough to drink it
watching these mixology videos has made me way more popular around the office
Trevor's hair is awesome😍
What truly counts as a meaningful comment? I like to watch these drink making videos even though I won't do it myself ha
What?? I love horror, love drinking, and I live in Dallas 3 hours away! I need to figure out the name and password lol good vids keep it up
Red Headed Step Child is the name of the bar. Password changes monthly.
Floppy Disc Repair. Code at BarBar across the street
Secret bar sounds like the fancy adult version of a children's fort
Loved the Darren Kitchen reference. FYI Hes the longest host of Hak5 and they have a device called the pineapple..
Damn...got to try that....yum
Next time you meet with Trevor you should ask him to show bloody mary, singapore sling, long island ice tea, sex on the beach, pina colada, daiquiri and an aviation cocktail. all classics
oooh! We have an episode on the Aviation coming up! I really liked it.
YOU SPOILED IT DAMNIT BRIAN
The Modern Rogue "Coming up."
I love you
If you asked a respectable cocktail bartender like this to do a video on a LI tea, bloody mary, or sex on the beach they would laugh in your face
Thanks for being the crazy cool uncles of UA-cam that only let you drink with them if you do it out of a flask made of meteorite. You guys are some seriously "cool cats." Keep UA-cam badass!!
Okay, the bar’s facade does not seem like a legit business 😂
Man, I remember Jason from the days I listened to the LeoG. Good old times.
That feels like a lifetime ago!
As a bartender / mixologist. This bar set up looks fucking perfect.
In Puerto Rico we have a very home made rum that we called it Pitorro which is a very raw artisanal rum. Is very high in alcohol if you came to San Juan Puerto Rico you can ask for places to drink it 🍺
Ah, the farcry 3 memories.
cool, THX, wicked bar
Would like to taste it but still have to wait few months!
The 9 people who disliked this didn't know rum comes from the word and is Caribbean in nature. +1 I love the liquor episodes, they remind me of Good Eats' episodes on alcohol, they were dedicated to an honest drink.
hahahaha this is funny and awesome. Wish I could drink XD
3:13
And if you can't find orgeat, just make a heavy simple syrup but swap out the water for unsweetened almond milk, then add almond extract to taste.
Meaningful.
the best way to learn modern rogue'ery
super meaning full message.... I owe both of you for me pursing my dream. if it wasn't for Jason Murphy, I would of never had my first interview, than wrote my first article I was so proud of. And been told some life changing words of "work harder than anyone you know and than work even harder." and have such a good friend on twitter. I watched shwood and murphy on "hacking the system" which gave me my confidence back. And read the Teller letter which what stuck with me the most was "if I'm a good magician I should of been an editor, if I'm a good editor I should of been a magician. I called shwood out for a Dick move on the "burner phone" episode because I wrote him, like he did teller......and we know how everyone writes him causing him to lose your msg. never thought brian would respond but he did making me the Dick but he gave me life changing words "you can't eat an elephant in one bite" so I eat my elephant one bite to a time, one article at time. with shwood, Murphy and jury is wouldn't be able to have the courage to do what I want to do and be a creator. So for that thank you guys and fckn DIAF
You think of yourself of a writer yet you say 'would of' when you mean 'would have' 3 fucking times in this comment????
What is the code to the bar?!?! I so want to go next time I'm in Texas.
Made my own (very janky) mai tai today- didn't have orgeat or real curacao on hand (liquor store only had blue curacao :( ), so i subbed amaretto (.5 oz), simple syrup (.25 oz), and grand marnier (1 oz) for those two ingredients, splash of OJ on top to augment the grand marn, shot of angostura to emphasize the dark rum (only had 80 proof, oops, thought I still had some overproof)
Final result actually came out really well given all my substitutions, but I love amaretto and GM dearly, so that's to be expected.
Cheers guys!
My dad said I could make this, just not drink it. What fun is that? Can you talk to him?
Heyy How is called that water or air jet tool at 4:12 that supposed he uses to clean the tin ?
The Modern Rogues needs a bar kit. Boston shaker, muddler, jigger, etc.
drink looks tasty
Next can you make a bushwacker