It's the foam that makes this Mai Tai special
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- Опубліковано 7 сер 2024
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00:00 Introduction
01:55 The Monkeypod Kitchen
02:47 Monkeypod Mai Tai Ingredients List
03:00 Honey Lilikoi Foam Recipe
04:27 Macadamia Nut Orgeat Recipe
06:20 How to make a Monkeypod Mai Tai
07:52 Monkeypod Mai Tai Recipe Card
08:16 Tasting It
Monkeypod Mai Tai Recipe
½ oz Macadamia nut orgeat
½ oz Orange Curacao
¾ oz lime juice
1 oz white rum
1 oz of a dark rum to float
Top with honey lilikoi foam
Mac Nut Orgeat
½ pound of Macadamia Nuts
2 cups water
After straining, check your yield and double that amount in sugar
Honey Lilikoi Foam
½ oz honey
1 oz passion fruit purée
1 oz. simple syrup
1 oz. egg whites
1.5 oz. cold water
Add everything to the whipped cream charger and use 2 charges shaking in between each time.
Thank you. The community and the rest of the islands are doing what we can to help.
Been to Maui twice. Once for our honeymoon in 2018 and again last year. Visited Lahaina both times. One of our favorite places. Truly heartbreaking. Thanks for using this video to direct attention to the people of Lahaina and Maui that need help right now.
Also visited the Beach house this April. Stayed in a condo right next door to it for a week. Such a beautiful place!
Another great Mai Tai riff is the Tai Mai from the Hali’imaile General Store. So good we went back 3 times in a one week vacation.
That foam looks incredible on this Monkey Pod Mai Tai - can't wait to try it
The news of the fires in Maui has been devastating and very heartbreaking. We visited Maui from Singapore less than two months ago. Many amazing memories and will do our bit to support with a donation. We had the Monkeypod Mai Tai at Whaler's Village Kaanapali and really enjoyed it. They do seem to be able to keep the foam stable. We also had a similar version at Fleetwood's on Front St, called the '1944 Mai Tyler'. There is an instructional video online. Believe it was Steven Tyler's fav. This had a mix of rum's which included Smith & Cross and was super tasty. Sadly Fleetwood's was lost in the fires
Looks awesome
Thanks so much for the great videos as always, but also for being so considerate!
My friend is on Oahu at the moment and had one of these last night at monkey pod near aulani, she said one of the best she’s had (it’s not quite like a classic maitai but it’s tasty AF)
Kudos for supporting the displaced and impacted residents of Maui too 🤙🤙
Last year we had this from the Monkeypod Kitchen in Ko Olina, and enjoyed it quite a bit. And my wife just requested I make this sometime.
Oh boy, this one looks delicious, definitely going to give it a try 😊
I got married at Merriman’s Maui. Definitely gotta support the locals. I’ll also for sure make the monkey pod. I remember the bartender at Merriman’s was super cool, he made me a mai tai on the house. I ran into him at a concert the day after my wedding. Such a tragedy, I really feel for the locals out there.
Another great video, enjoying Mai Tai month. I will have to try to the macadamia nut mai tai, but I still have to try my Joi orgeat.
I made the macadamia orgeat for a ‘44 Mai Tai this evening. Quite lovely.
Oh man, I love this Mai tai. Never thought about making it. Need that whip cream maker thing
I quite literally just got home from Maui (wife won the trip from wheel of fortune). We hit up the monkey pod and it was great. So sad about the fires.
Awesome, thanks! Would love to see more whipped cream charger recipes like this.
More to come!
I just made some macadamia nut Orgeat from some Nutmilk concentrate from another one of your vids. I’m gonna make it with acid adjusted Pineapple too make it more Hawaiian.
Love your channel Buddy definitely taking a lot of techniques from it.
I added about 1% by weight (ended up being about 1.75 grams) of 210 S to the foam mixture and got a pretty stable foam. Also called for in Tropical Standard's Gardenia Mix and honestly could probably be added to homemade orgeat to keep it from separating.
Sounds very interesting. Might use trader Vic macadamia nut liqueur, as it’s easier then making the orgeat.
Thanks for the video, can't wait to make them at home! Would you have any other rums you would recommend using instead of the Probitas and Hamilton 86? Can't seem to find those anywhere in Canada unfortunately
@makeanddrink the corks from Appleton Estate Bottles fit the crew bottles pretty perfectly and I haven’t had one break yet. The corks that come with the crew bottles kind of suck.
You definitely made it the "best it could be" by using those very good rums. That's always been my gripe with this Mai Tai in the past, in that the rums they used in the islands aren't nearly as good. I've found that the foam can be quite tart, too. That said, on our last visit to Monkeypod at Ko Olina on O'ahu last year I did like this Mai Tai cocktail (we always enjoy the restaurant's food, service, and vibe there, too - right across the street from Disney's Aulani).
I love the Orgeat Works products, but found it is less of an orgeat and more of a Mac Nut syrup. Not as great as their Toasted Orgeat or Latitude 29 Orgeat.
Thank you so much for posting this! I really appreciate your detailed instructions and explanations. A question, if I may: Monkeypod foam is relatively yellow. When I made the foam it came out whiter, similar to yours. Do you have any thoughts on why theirs comes out more yellow? Taste wise, mine comes out pretty spot on but the color is whiter, as I said. Thanks again!
You are very welcome. The only reason I could think it would be more yellow would be the color of the honey or what they are using is less foamy. Additional air will make the color lighter initially
@@makeanddrink ah, that makes sense. Thanks so much!
Question: my iSi says you only need (1) cO2 if you have less than 1 liter of fluid. I'm curious why (2) cO2's would be required for this recipe? Another question is: how many cocktails can be made with a single recipe of foam?
I felt like the Mai Tai that we had in Maui, the foam was almost a harder, gelatin consistency as opposed to a liquidy foam. I'm guessing if we can figure out how to make it stable like that it will be pretty close to the original.
Real gelatin would be the easiest way to do it. Works well in whipped cream. I’ll find out more tho.
my friend! honey syrup to make the foam (( 2:1 honey)) 2 part honey o 2 parts water???'
2 parts honey 1 part water
Not a fan of most post ‘44 Mai Tais, but I did love the monkeypod version. I’m so glad my better half made me go back a couple of years ago. Had a few at the Monkeypod kitchen in Lahaina.
The foam magic doesn’t help much. My foam consistently collapses too. 😢
If I may, I respectfully suggest using more egg whites (I usually use double the suggested amount) OR a very small amount of cream of tartar in addition to the suggested amount of egg whites. It will help it keep it's shape longer without affecting the taste. My foam used to collapse immediately as well.