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Rye Tai
This is a riff on the classic Mai Tai by bartender Nick Brown. Substitute spicy rye whisky for rum and pineapple juice for orange liqueur
2nd March at 20:25
Thank you very much for this one, mr. Perivolas. It is an interesting mix, and the one that works to top that off.
I'm not sure what I can compare it too. I haven't tried Trinidad Sour yet, unfortunately. But compared with the Whiskey Sour, this mix is a lot less sour, with a note of sweetness, and a lot of Angostura in it. Actually, Angostura is very prvalent in this glass, especially in the aftertaste,and I guess this is the main reason why this might be not everyone's favorite.
Writing this comment also makes me wonder if this mix, perhaps, could benefit from a dash of egg white. Overall though, I liked it, and definitely will drink it again.
I'm not sure what I can compare it too. I haven't tried Trinidad Sour yet, unfortunately. But compared with the Whiskey Sour, this mix is a lot less sour, with a note of sweetness, and a lot of Angostura in it. Actually, Angostura is very prvalent in this glass, especially in the aftertaste,and I guess this is the main reason why this might be not everyone's favorite.
Writing this comment also makes me wonder if this mix, perhaps, could benefit from a dash of egg white. Overall though, I liked it, and definitely will drink it again.
Dialed back the pineapple juice and orgeat to 15 ml each and it was still sweet enough for me.