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Trader Vic's mai tai fixings
Hi, I've read the history of the mai tai, etc. Wanted to know if it's possible to purchase Trader Vic's rum variety at any liquor stores or if it's done only at the restaurant/bars? Also same goes for the mix (yes, I know the older recipes and will revert to them if it'll save me a long drive). b. |
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On Thu, 11 Aug 2005 13:54:30 -0700, > wrote:
> >Hi, > >I've read the history of the mai tai, etc. > >Wanted to know if it's possible to purchase Trader Vic's rum variety at any >liquor stores or if it's done only at the restaurant/bars? Also same >goes for the mix (yes, I know the older recipes and will revert to them >if it'll save me a long drive). The "original" rums are no longer available. Vic changed the recipe over the years as the taste of the rums changed. Originally he used a 17 year old J. Wray Nephew Jamaican rum but then had to substitute a 15 year old version. When that became difficult to get ahold of, he then did an equal mix of the 15yr old and Red Heart or Coruba rum. He finally wound up contracting for his own private blend with a Martinique rum added. I would use an equal mix of an 8+ yr old, medium bodied, Jamaican rum and a Martinique rum, like St James, Original recipe 2 oz 17yr-old J Wray Nephew Jamaican Rum 1/2 oz French Garnier Orgeat 1/2 oz DeKuyper Orange Curacao 1/3 oz Rock Candy Syrup Juice of one fresh lime (hand squeeze into shaker, so some oils are added). Add ingredients to shaker with generous amount of shaved ice. Hand shake. Garnish glass with 1/2 lime of the lime shell and float a sprig of fresh mint at the edge of the glass. |
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