Mai Tai No. 2 will take you to Tiki Paradise

You first read about my love of Mai Tais on this site about a year ago, and about my introduction to this ambrosial cocktail sitting in a semi-private tea room at Kiyo’s Japanese Restaurant on Clark Street in Chicago.  As hot weather approaches (well, perhaps not in Salt Lake City – it will be cold and rainy (again) this week-end, – but certainly in much of the rest of the country), it’s time to think of long summer drinks and tropical concoctions.  Mai Tai recipes abound (some good, some bad); there are many, many on the web.  Several of them are credited to two great bartenders: Trader Vic (the acknowledged inventor of the thing) and Don the Beachcomber (inventor of the Tiki Bar), two shining stars who now smile on us from heaven.  This recipe is closer to those of these cocktail legends in that it has very little fruit juice, so if you’re looking for a sweeter, “juicier” Mai Tai with less Rum flavor, click through to my first recipe.  If this one is a little too dry for you, add a little (¼ oz?) simple syrup.

It is de rigueur that a Mai Tai have at least two kinds of Rum in it, usually a heavier one and a lighter one.  If you like your Rums dark, go with a dark and a gold; if not, go with a gold and a light.  If you don’t have any Orgeat, you may substitute Amaretto, and if you have no Falernum (it can be hard to find), you can leave it out and still have a good Mai Tai.  As always, you may try this recipe as written or play with it a little to make it your own.  There is not much fruit juice in this cocktail, so use a smaller Collins glass (10-12 oz) or a double Old Fashioned glass.

Mai Tai No. 2

1 ½ oz Jamaica Rum (or dark)

1 oz light Rum (or gold)

½ oz Cointreau (or Triple Sec)

¾ oz freshly squeezed Lime juice (1 Lime)

½ oz Orgeat syrup

¼ oz Falernum

2 dashes of Orange Bitters

½ oz Gosling’s Black Seal® (dark) Rum

Squeeze the lime, leaving a little juice in one half and setting it aside.  Combine ingredients with cracked ice in a shaker.  Shake well while thinking about the classical hula dancers at the old Intercontinental hotel in Wailea, Maui.  Strain into a Collins glass full of crushed ice.  Garnish with a wedge of pineapple (or orange) and a sprig of mint.  Float just enough dark rum to cover the top of the glass, finish it with a slight squeeze of fresh juice from the reserved lime half, drop it in (optional), and enjoy. 

Cool Cocktails for Memorial Day

Summer is almost upon us.  We’ve already had ninety degree temperatures in Salt Lake City.  I wanted to post a short list of summer cocktails in time for the Memorial Day week-end.  I plan to post a longer list of my top ten favorite summer cocktails within the next few weeks.  For now, I have identified three rum-based drinks that will be just what you need for your holiday cook-out.

For my first summer cocktail I selected an old stand-by from the tropics: the Mai Tai. For the second, I chose the more trendy, but still venerable, Mojito.  The third is the under-rated, but ever popular, Rum and Coke.  All are classic cocktails that you’re sure to enjoy.  I first got hooked on Mai Tais years ago, sitting in a semi-private tea room at Kiyo’s Japanese Restaurant on Clark Street in Chicago.  Kiyo’s served their Mai Tais in ceramic crocks filled with crushed ice.  The presentation was exquisite, and garnishes included mandarin orange slices, a pineapple wedge, fresh mint leaves, thin slices of lemon and lime, and a maraschino cherry.  Beautiful and powerful.  My recipe doesn’t take the garnishes nearly that far, but if you decide to become a Mai Tai connoisseur, give them a try.  Do try to use two kinds of fruit juice to add some complexity to the taste.

I had my first Mojito at The Beach House hotel in Miami.  It was expensive, but oh so good.  Fresh mint leaves are an absolute requirement for a good Mojito.  Accept no substitutes.  You should be able to get them in the produce department of your grocery store if you’re not lucky enough to have some growing in your yard.  I once unsuccessfully experimented with using minute amounts of mint extract in a fruitless attempt to make a Mojito without ever coming up with an acceptable result.  Bacardi® has a great video of making a Mojito here.

The experience of my first Rum and Coke, around 40 years ago, is lost in the mist of time.  One thing I do know about this classic cocktail is that whenever I have one on an airplane, I’m surprised by how good it tastes… and that’s mixed with plain old Barcardi Superior® rum, a pinch of lime (if you’re lucky), and not too much care.  When mixed in a tall glass and served with a wedge of lime, Rum and Coke make a great summer cooler.  For me a Rum and Coke with lime is a Rum and Coke, not a Cuba Libre.  Rum and Cokes should always come with lime.  I don’t use my best sipping rum in my Rum and Cokes, but any good mixing rum you have in your bar will make a great one.  As usual, I suggest that you experiment to get just the taste you want.

Mai Tai

1 oz gold Rum (or dark)

1 oz light Rum

½ oz Amaretto almond liqueur

1 oz Cointreau (or Triple Sec)

2 oz Guava juice (you may substitute Orange juice)

3 oz Pineapple juice

½ oz Gosling’s Black Seal® dark rum

1 lime wedge

Combine ingredients with cracked ice in a shaker.  Shake well while thinking about the dancers at the old Intercontinental hotel in Wailea, Maui.  Strain into a Collins glass full of ice.  Garnish with a wedge of pineapple (or orange) and a maraschino cherry.  Float just enough dark rum to cover the top of the glass, finish it with a squeeze of fresh juice from the lime wedge, drop it in, and enjoy. 

 

Mojito

2 oz light Rum

fresh squeezed juice of ½ Lime (½ oz )

1 tsp bar sugar

6-8 mint leaves

soda water

Put the mint leaves and sugar into an Old Fashion glass.  Squeeze the lime juice into the glass.  Muddle well to bring out the smell and flavor of the mint.  Add the rum and stir to dissolve the sugar.  Fill the glass with ice, then top off with soda water and stir.  Garnish with a sprig of mint and serve with a straw.  Vary the mint to suit your taste.

 

Rum and Coke

2 oz Rum of your choice

5-6 oz Coke™ (or Diet Coke™)

1 lime wedge

Fill a Collins or Highball glass ¾ full of ice cubes.  Add the rum.  Cut an angled slit across the lime wedge down to the peel, fit the slit in the wedge onto the lip of the glass, and run the wedge all the way around the rim.  Fill the glass with Coke, drop in a straw, and wonder why you don’t do this more often.

 Mojito Photograph © iStockphoto.com, Photographs © J. Mathews

Cocktails for Mardi Gras

This week-end my wife and I attended the annual Alliance Française Mardi Gras celebration where wine, but no cocktails, was served. Mardi Gras, however, is a time for cocktails, so I’ll have to make my own. No place in the US is as associated with Mardi Gras as New Orleans, home of the Sazerac cocktail. Legend has it that the Sazerac was invented in New Orleans in the early nineteenth century by Antoine Amadie Peychaud, who also originated Peychaud’s Bitters. The drink was originally made with Cognac, but today Rye whiskey is most commonly used. Use a good Rye, since you’ll be sipping it almost straight. Peychaud’s Bitters can be hard to find, so substitute Angostura Bitters if necessary. Bourbon can make a good Sazarac too. On my last trip to DC, I had a “Sazer-Jack” at Poste in Hotel Monaco that was made with Jack Daniels® and Sazerac Rye® with gomme syrup.

I don’t know why, but when I think of Mardi Gras and New Orleans I think of Jazz and hurricanes, so I thought I would include a Hurricane recipe in this post. I love the difference amoretto makes in this drink. You can find a lot more Hurricane recipes online if this one doesn’t match your taste. This cocktail is a double, so be careful it doesn’t blow you away. Ladies, earn those beads!

If you’re wondering why Mardi Gras celebrations seem bigger in the tropics, it’s because it’s too damn cold to run around outside drunk and under-dressed in much of the northern hemisphere during February (unless you’re sprinting for the hot tub). So for my last two Mardi Gras cocktails I selected an old stand-by, the Mai Tai, and the more trendy, but never-the-less venerable, Mojito. Both are rum-based drinks you’re sure to enjoy. I first got hooked on Mai Tais years ago, sitting in a semi-private tea room at Kiyo’s Japanese Restaurant on Clark Street in Chicago. Kiyo’s served their Mai Tais in ceramic crocks filled with crushed ice that fond memory estimates at about six inches in diameter and four inches in height. The presentation was exquisite, as one would expect at a good Japanese restaurant, and garnishes included mandarin orange slices, a pineapple wedge, fresh mint leaves, thin slices of lemon and lime, and a maraschino cherry. Exquisite and powerful. I know from experience that if you ordered three in the course of an evening, the bartender would bring the third one to check out who was drinking so much.

I had my first Mojito (see photo) at a beachfront hotel in Miami. It was so long ago that I can’t remember its name (the hotel’s name, that is), but I do remember the Mojito. Fresh mint leaves are an absolute requirement for a good Mojito. Accept no substitutes. I once unsuccessfully experimented with using minute amounts of mint extract in a futile attempt to make a Mojito without ever coming up with an acceptable result. Bacardi® has a great video of making a Mojito here.

So that’s my Mardi Gras line-up for 2009. If nothing appeals to you, search online. There are plenty of good cocktail recipes out there just waiting for you to sample them. If your Mardi Gras tastes run even farther south than the Crescent City, check out Colleen’s selections at About.com for some good Brazilian options.

Sazerac

2 ounces Rye whiskey (or Bourbon or Cognac)

1 tsp bar sugar or simple syrup

3 dashes Peychaud’s bitters (or substitute Angostura)

½ tsp. Absinthe (or other anise-based liqueur like Pernod, Ricard, etc.)

lemon twist

Chill an old-fashioned glass in the freezer. Put the sugar or syrup in a mixing glass; add the bitters (and a couple of drops of water, if using sugar), and stir until you have a smooth liquid. Add the whiskey and some ice cubes and stir. Retrieve the chilled glass and add the Absinthe; roll the glass to coat the inside with Absinthe and dump the excess. Strain the whiskey mixture into the prepared glass; twist the piece of lemon peel over the glass, rub it once around the rim, and drop it in.

Hurricane

1 ½ oz light Rum

1 ½ oz Gosling’s Black Seal® dark rum

¾ oz amaretto almond liqueur

3 oz Passion Fruit juice (you may substitute Orange juice)

fresh squeezed juice of ½ Lime (½ oz )

Combine ingredients with cracked ice in a shaker. (Feel free to cut the rums back to 1 oz each if this seems too strong.) Squeeze in the lime juice. Shake well while imagining you’re on a Mardi Gras parade float. Strain into a Hurricane Glass full of ice. If you don’t have an official Hurricane glass, serve it in a tall white wine glass or a Collins glass. Garnish with a maraschino cherry and a slice of orange (or other fruit). Serve with a straw. If you like your cocktails sweeter, add 1 tsp simple syrup or bar sugar before you shake.

Mai Tai

1 oz Gosling’s Black Seal® dark rum

1 oz light Rum

½ oz Amaretto almond liqueur

1 oz Cointreau (or Triple Sec)

2 oz Guava juice (you may substitute Orange juice)

3 oz Pineapple juice

1 lime wedge

Combine ingredients with cracked ice in a shaker. Shake well while thinking about the dancers at the old Intercontinental hotel in Wailea, Maui. Strain into a Collins glass full of ice. Garnish with a wedge of pineapple and a maraschino cherry. Float just enough Gosling’s Black Seal® dark rum to cover the top of the glass, finish it with a squeeze of fresh lime juice, drop the lime wedge in and enjoy.

Mojito

2 oz light Rum

fresh squeezed juice of ½ Lime (½ oz )

1 tsp bar sugar

6-8 mint leaves

soda water

Put the mint leaves and sugar into an Old Fashion glass. Squeeze the lime juice into the glass. Muddle well to bring out the smell and flavor of the mint. Add the rum and stir to dissolve the sugar. Fill the glass with ice, then top off with soda water and stir. Garnish with a sprig of mint and serve with a straw. Vary the mint to suit your taste.