Used a Barbados amber rum as Barbados does not allow sugar adulteration. Since we still have fresh strawberries, used some as a garnish. Wonderfully refreshing.
Made again, this time with a full measure of Appleton Estate 12 and my homemade pistachio orgeat. I think I like this version better. This orgeat is a bit nuttier, and the aged rum adds a nice depth that was lacking in my first attempt.
A very nice drink indeed. I used an even split of Smith & Cross and Appleton Estate, Liber & Co orgeat, and Tipplemans falernum syrup. Rich, spicy, and complex, but with the underlying almond smoothness from the orgeat.
Tried with home made falernum (from agricole rum), home made Orgeat, and Smith and Cross jamaican rum. Very, very complex and spicy, very enjoyable. Would like to try it with a more neutral rum, it's the second time I use Smith and Cross and the second time I find that it gives a very strong profile to the drink.
This is delicious! Rich and full-bodied while simultaneously refreshing with the lime, and then clove/spice thrown into the mix for complexity! I used Bacardi 8, Velvet Falernum, and Liber & Co. Orgeat.
I feel like this should have been the original Mai Tai. It's more pared down and approachable than the Trader Vic's version, and perhaps even a bit better balanced.
I like this is a lot, especially when you start experimenting with different rums. But for my own spin on things I add the Angostura as a float at the end, on top of the drink after it's shaken. You get more of that spice of the Ango up front and as it dissipates with each sip you still get that lingering albeit not so strong aromas of it on top of the great drink
As a person who has tiki cocktail books from Don the Beachcomber and Trader Vics. This is wonderful. Works well with my collection of vintage tiki mugs.
I make this quite often but I thought I'd put a few dashes of cherry bitters and around 7ml heering cherry liqueur in with all the original incredients. Wow!