Making a Mai Tai
They told me the camera was on standby!
But seriously folks, as part of the “make great cocktails done right” sort of outreach I’ve got going here, I decided to take on the task of Tiki when asked to do some video for the Oregon Bartender’s Guild. This is one of a series of two so far, with more on the way.
In this video, I put together a Mai Tai, using a blend of Appleton Extra and Rhum Barbancourt. It was a damned tasty blend, and that I got to share it with some friends afterwards made it even better. The edits leave out a bit of info, but I don’t blame anyone, I sure can blather. And for those pickers of nits out there, yes, the I misstated the Orgeat measurement, the lime shell wasn’t shown going into the shaker and yes, the mint garnish (necessary for a proper Mai Tai) was left out of the recipe at the end. Please forgive me, I offer only my knowledge, my love, and my stash of rum.
The Orgeat, if you were wondering, is from a test batch for… well, I’ll be discussing that later. The mug comes from Portland’s own Thatch, and the shirt… is just awesome!
2 ounces 17-year-old J. Wray Nephew Jamaican rum*
1/2 ounce French Garnier Orgeat
1/2 ounce Holland DeKuyper Orange Curacao
1/4 ounce Rock Candy Syrup
juice from one fresh lime
Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.
* – no longer available. Try a blend of Aged Jamaican Rum with an Amber Martinique for some depth and funk.