Today we’re going to show you how to make Don The Beachcomber’s Mai Tai. We’ll give some history, talk about Trader Vic’s Mai Tai and then let you choose for yourself.
As mentioned in this video,
Gary Regan’s Joy of Mixology: https://amzn.to/3hqz0pt
Also, Gary’s Orange Bitters:
Don Beachcomber definitely outdid himself with many of his 5 star cocktail recipe designs. Then, there is the Mai Tai… a product of the late 30’s that may not live up to today’s standards for what we like to call a ‘Mai Tai.’
The problem? It’s not Trader Vic’s Mai Tai and that’s what people have come to expect, if they get a Mai Tai from Donn Beach, it’s not going to live up to the hype. We blame this on the overall bitter quality of Donn Beach’s recipe, which is more traditional but not as palatable for the average consumer.
The orgeat is missing, the grapefruit is added and we’ve got to have those absinthe rinse (1 dash Pernod) to bring out the black licorice. Overall, a stunning surprise to Mai Tai lovers around the globe (stunning in the wrong ways). But, a worthy trip down the road of Tiki Cocktail / Drink history.
Don The Beachcomber’s Mai Tai
– 1 1/2 oz Myer’s Plantation Rum (or Appleton)
– 1 oz Cuban Rum
– 1/2 oz Cointreau
– 1/4 oz Falernum
– 1 oz Grapefruit Juice
– 3/4 oz lime juice
– 2 dashes Angostura Bitters
– 1 dash Pernod
– 1 cup cracked ice
#rum #tiki #donnbeach
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