Pineapple Mai Tai is my go to Mai Tai variant, I use a light rum and Stiggins Fancy and the Curacao with the Giffard Pineapple and a couple dashes orange bitters. Intrigued by the other flavours you brought out. Must try some of them soon. One or two flavours that jump out to try is Creme de Mure or even Strawberry liqueur 😮😮
Interesting video! Recently I made a riff on the Mai-Tai with only Belgian ingredients (also Belgian rums): - changed the Curaçao for 15ml Blood Orange Liqueur and 5ml of Mandarine Liqueur. - no simple syrup, but 15ml of Mai-Tai syrup (SC-recipe) - added 4 drops of cocktail foamer Serve it in a a beer glass, with some cracked ice, so it looks like a beer. Garnish with mint. Serve it up with a little chocolate... Completely new experience, but still has the things you look for in a Mai-Tai (fresh, almond, funky,...)
I watched this one over the weekend and wanted to come back and comment just by saying, I really do appreciate these experiments. This summer I worked out my Mai Tai fav with rums I do have. So swapping liqueurs is yet another layer! 🙌🏼🙌🏼 gotta stick with one every now and then but look forward to trying this out next time I make one!
Steve, this sounds like a fun experiment! I'm intrigued by the Banana and Apricot variations! I need to think about what other variations to try. Thanks for the inspiration!
Well Steve, I have some Luxardo Apricot brandy on hand and had to see for myself and wow! It is delicious. At first I didn’t really pick up on the flavour too much but after some time (and dilution) the apricot really popped at the back end. Thanks for the new ideas on the classics.
Damn. That means you’re not UK…?? Correct. I’ve been dying to get my hands into that Luxardo Apricot. (Cos I love their other products) but it’s not here in the UK 😪
@@StevetheBarmanUK It’s actually not readily available here in Nova Scotia, Canada. I found a bottle in the “rare finds” section of my local store and haven’t seen any since. Cheers!
I’ve never found the need to add sugar to a MaiTai. Everything but the lime is already so sweet. I do want to give some of these a shot. I’ve been adding a pinch of salt and a dash of black walnut bitters to mine.
"Everything But the Lime...???" What including the Rums and the Dry Orange Curacao?! Personally, out of the 115ml of liquiid (or 117.5ml if like me you do an extra 2.5ml of Demerara), only 15ml is sweet! But hey, thats just me with my average palate... 😇😂😂 I'd actually say the vast majority actually need a lot more sweet in their Mai Tai than just the 15ml in a standard spec Mai tai.
@@StevetheBarmanUK 1 Appleton 12 1 Plantation Original Dark 1 Lime .25 Grand Marnier .25 Clémont Creole Shrubb .25 Giffard Orgeat A Dash of Fee Bros Black Walnut Bitters pinch of Salt We tend to cut back on the sugar in every recipe whether it's cocktails or baking etc. We just don't like overly sweet. I had a couple different Mai Tais at Three Dots and a Dash here in Chicago and mine are as sweet, have a similar vibe and stronger flavor. Probably just less diluted. The Orange liqueurs and the orgeat are very sweet. Plantation has added sugar. I saw about mixing the two orange liqueurs on another UA-cam channel. It's supposed to approximate another Orange L that is not as available. It's nice because the Grand Marnier provides some darker notes and the Clémont some brighter ones. They are more complex than just Cointreau which works well too. (My wife really dislikes Pierre Ferrand DC so that's not an option) Liber & Co is a good orgeat too but I bought a bottle of Giffard and a liter lasts me so long I give half of it away. It's very flavorful and very sweet so it doesn't take much. Here in Chicago, we don't get some of the brands you have in the UK. I would try the apricot. I had some Giffard and made some tasty Apricot Daiquiri's by just replacing the sugar syrup with it. I've done that with some other fruit liquors as well. Heering Cherry, Passoa Passionfruit, Creme of Coconut, etc. Cheers
Steve, I love your creativity, and I also love cooking shows. I'm sure a lot of us would enjoy seeing recipes containing rum. With the holidays fast approaching one thing that I would like to see you do is find the perfect rum for rumballs. Maby, if the rumballs are a hit, you could try cooking other rum inspired delicacies. Me personally, I prefer rumballs made with 151s or other overproofs,
Come on Steve, it's not cooking, it's a Mai Tai but with cookie crumbs. This Is right up your alley, no straw no ice, and you can experiment right at the bar..Please, give it a try. If it doesn't work, at least you tried. If it helps, I think you will do good.@@StevetheBarmanUK
I accidentally grabbed the apricot by giffard (which you turned me on to by the way). It was absolutely better than the original Mai Tai fo sho!! Couldn’t really taste the banana liquor when I did use it either!!
Hello Steve. I also like to add a fruity touch to Mai Tai (a Zombie too). I often replace the simple syrup with fassionola and Apérol also wakes up our Mai Tai and makes it more exotic. Cheers 🍸
So generally, I make a fruity mixture with what I have in stock. The one I have at the moment is made with a Giffard passion fruit liqueur, Giffard pineapple liqueur and for the red fruit it's a little bit of a homemade blackberry liqueur. I have a mango syrup that can be included in this mix but this time I didn't add any.
I have found Giffard Banane to elevate every cocktail I've tried it as a replacement in. It just works so well with other Tiki ingredients, and it is truly a top notch liqueur.
@@Best_Served_Neat_On_Ice Not artificial at all. Ive found the same with all of their premium line ive tried. The pineapple and apricot are both excellent as well.
Yeah, sorry. I closed Discord about 8 months ago because it attracted too many of the wrong audience which put off the right audience. So my Communtiy is just here in the comments now 👍
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Pineapple Mai Tai is my go to Mai Tai variant, I use a light rum and Stiggins Fancy and the Curacao with the Giffard Pineapple and a couple dashes orange bitters. Intrigued by the other flavours you brought out. Must try some of them soon. One or two flavours that jump out to try is Creme de Mure or even Strawberry liqueur 😮😮
Interesting video!
Recently I made a riff on the Mai-Tai with only Belgian ingredients (also Belgian rums):
- changed the Curaçao for 15ml Blood Orange Liqueur and 5ml of Mandarine Liqueur.
- no simple syrup, but 15ml of Mai-Tai syrup (SC-recipe)
- added 4 drops of cocktail foamer
Serve it in a a beer glass, with some cracked ice, so it looks like a beer. Garnish with mint. Serve it up with a little chocolate... Completely new experience, but still has the things you look for in a Mai-Tai (fresh, almond, funky,...)
Nice. That sounds like a great riff!
I watched this one over the weekend and wanted to come back and comment just by saying, I really do appreciate these experiments. This summer I worked out my Mai Tai fav with rums I do have. So swapping liqueurs is yet another layer! 🙌🏼🙌🏼 gotta stick with one every now and then but look forward to trying this out next time I make one!
Apricot…yum yum!! 😂🤯👌
Steve, this sounds like a fun experiment! I'm intrigued by the Banana and Apricot variations! I need to think about what other variations to try. Thanks for the inspiration!
Well Steve, I have some Luxardo Apricot brandy on hand and had to see for myself and wow! It is delicious. At first I didn’t really pick up on the flavour too much but after some time (and dilution) the apricot really popped at the back end. Thanks for the new ideas on the classics.
Damn. That means you’re not UK…?? Correct. I’ve been dying to get my hands into that Luxardo Apricot. (Cos I love their other products) but it’s not here in the UK 😪
@@StevetheBarmanUK It’s actually not readily available here in Nova Scotia, Canada. I found a bottle in the “rare finds” section of my local store and haven’t seen any since. Cheers!
I’ve never found the need to add sugar to a MaiTai. Everything but the lime is already so sweet. I do want to give some of these a shot. I’ve been adding a pinch of salt and a dash of black walnut bitters to mine.
"Everything But the Lime...???" What including the Rums and the Dry Orange Curacao?! Personally, out of the 115ml of liquiid (or 117.5ml if like me you do an extra 2.5ml of Demerara), only 15ml is sweet! But hey, thats just me with my average palate... 😇😂😂 I'd actually say the vast majority actually need a lot more sweet in their Mai Tai than just the 15ml in a standard spec Mai tai.
@@StevetheBarmanUK
1 Appleton 12
1 Plantation Original Dark
1 Lime
.25 Grand Marnier
.25 Clémont Creole Shrubb
.25 Giffard Orgeat
A Dash of Fee Bros Black Walnut Bitters
pinch of Salt
We tend to cut back on the sugar in every recipe whether it's cocktails or baking etc. We just don't like overly sweet.
I had a couple different Mai Tais at Three Dots and a Dash here in Chicago and mine are as sweet, have a similar vibe and stronger flavor. Probably just less diluted.
The Orange liqueurs and the orgeat are very sweet. Plantation has added sugar.
I saw about mixing the two orange liqueurs on another UA-cam channel. It's supposed to approximate another Orange L that is not as available. It's nice because the Grand Marnier provides some darker notes and the Clémont some brighter ones. They are more complex than just Cointreau which works well too. (My wife really dislikes Pierre Ferrand DC so that's not an option)
Liber & Co is a good orgeat too but I bought a bottle of Giffard and a liter lasts me so long I give half of it away. It's very flavorful and very sweet so it doesn't take much.
Here in Chicago, we don't get some of the brands you have in the UK.
I would try the apricot. I had some Giffard and made some tasty Apricot Daiquiri's by just replacing the sugar syrup with it. I've done that with some other fruit liquors as well. Heering Cherry, Passoa Passionfruit, Creme of Coconut, etc.
Cheers
Steve, I love your creativity, and I also love cooking shows. I'm sure a lot of us would enjoy seeing recipes containing rum. With the holidays fast approaching one thing that I would like to see you do is find the perfect rum for rumballs. Maby, if the rumballs are a hit, you could try cooking other rum inspired delicacies. Me personally, I prefer rumballs made with 151s or other overproofs,
Lols... that would involve me cooking.... and i'm really not set up for that!
Come on Steve, it's not cooking, it's a Mai Tai but with cookie crumbs. This Is right up your alley, no straw no ice, and you can experiment right at the bar..Please, give it a try. If it doesn't work, at least you tried. If it helps, I think you will do good.@@StevetheBarmanUK
Hmmm... I have a little research!
I accidentally grabbed the apricot by giffard (which you turned me on to by the way). It was absolutely better than the original Mai Tai fo sho!! Couldn’t really taste the banana liquor when I did use it either!!
Hello Steve. I also like to add a fruity touch to Mai Tai (a Zombie too). I often replace the simple syrup with fassionola and Apérol also wakes up our Mai Tai and makes it more exotic. Cheers 🍸
Talk me through your Fassionola...?
So generally, I make a fruity mixture with what I have in stock. The one I have at the moment is made with a Giffard passion fruit liqueur, Giffard pineapple liqueur and for the red fruit it's a little bit of a homemade blackberry liqueur. I have a mango syrup that can be included in this mix but this time I didn't add any.
Love those ideas! 💓
NICE!!! So more of a Liqueur than a "Syrup". Boozy!!!
Yes, it depends on what I have in stock. Exactly, that’s a liqueur.
I have found Giffard Banane to elevate every cocktail I've tried it as a replacement in. It just works so well with other Tiki ingredients, and it is truly a top notch liqueur.
I've heard the Giffard doesn't have a Laffy Taffy banana flavor. Doesn't taste artificial?
@@Best_Served_Neat_On_Ice Not artificial at all. Ive found the same with all of their premium line ive tried. The pineapple and apricot are both excellent as well.
Added 5 ml Disarono
Your discord link doesn’t work anymore
Yeah, sorry. I closed Discord about 8 months ago because it attracted too many of the wrong audience which put off the right audience. So my Communtiy is just here in the comments now 👍
@@StevetheBarmanUK Ah I see no problem. That’s a shame, but the right thing to do.