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Mai Tai (Difford's recipe)
I love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles: orange curaçao, lime juice, almond syrup, amaretto, falernum...
Angela Hamilton
11th December 2023 at 03:21
I didn't have any pineapple rum, so I subbed Malibu. And subbed peppermint schnapps for the creme de menthe. It worked perfectly. Anyone know how I might batch this up? Would love to prepare some in advance for a party... but I'm not sure how to interpret the dashes and drops for a 25-person version, say.
29th December 2023 at 00:34
Devised a possible answer to my own question in making this tonight. For a 12-serving batch, I did: 1 tablespoon of absinthe, 1/8th of a teaspoon of saline solution, and 9 oz of chilled water (for dilution). Tasted great in the test spoon — we will try it over ice this evening at a dinner party... hoping for happy friends. :)
9th October 2023 at 09:43
Too boozy, complex without captivation/enjoyment. Vic Bergeron's is much better, more balanced. And so simple to make.
12th April 2023 at 14:04
I’m fairly sure crème de menthe is just mouth wash mixed with sugar, so I swapped it for the grown up mintyness of fernet…. And it was pretty darned good, even if the amount of measuring involved was maybe a tad too much.
21st January 2023 at 17:46
I made this for my wife and she loved it. I made another from the Gary Regan book and I liked it too. My wife's had the JDT Falernum in it. My bottle has been opened but refrigerated since April 28 2021. Since it was a small amt I risked using it. Seemed ok but perhaps a fresh bottle would do better. Thoughts on whether it should be tossed by now?
22nd January 2023 at 11:00
John D. Taylor's Velvet Falernum is only 11% alc./vol. - not strong enough to prevent mould (over 16% seems to be the magic number). However, the 11% will help preserve and you have kept refrigerated. If no mould is visible in the bottle then I'd continue to use it.
19th August 2022 at 01:26
Ohh that's crazy good!
31st July 2022 at 01:26
This was outstanding. Living in one of the centres of Tiki culture and still the home to a Tiki conference, San Diego, I have had a lot of Mai Tais in my day. I have had them at Don the Beachcomber, Trader Vics, Bali Hai (which is still in operation here in San Diego and continues to use their original Mai Tai recipe), and countless other Tiki bars over the 50 years I could have a cocktail. Don Beach loved absinthe, and adding this to the mix was so much like what he would include. Loved it.
31st July 2022 at 01:35
Forgot to mention we did add a float of 151 rum on the top. Used fresh cherries (as they are in season) for the garnish. Heavenly.
30th December 2021 at 18:43
Found this a little sour so added a splash of sugar syrup. Something was still missing, so added a sprinkling of salt… And it was perfect!
31st December 2021 at 09:20
Glad the maestro concurs! Happy New Year! :)
31st December 2021 at 08:23
Thanks Anne. I agree! Hence, I've added a couple of drops of saline.
9th August 2021 at 18:31
I've made this up for parties/barbecues/after the kids have gone to bed by putting together equal quantities of dark and pineapple rum and the other ingredients except lime in another bottle so it can essentially be constructed as a three ingredient cocktail - juice of a lime (approx.), 60ml Mixed Rum, 40ml 'Bells and Whistles'. Shook. Suddenly not so complicated to put together at the drop of a hat.
24th July 2022 at 22:09
Genius. I doff my cap to you.
9th August 2021 at 19:47
That's a top tip I need to follow. Thanks Stuart.