Comments on: My so-called month of rum: Mai Tai http://www.adashofbitters.com/2009/11/09/my-so-called-month-of-rum-mai-tai/ A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I. Wed, 08 Feb 2012 20:19:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kevin Gray (Cocktail Enthusiast) http://www.adashofbitters.com/2009/11/09/my-so-called-month-of-rum-mai-tai/comment-page-1/#comment-38853 Kevin Gray (Cocktail Enthusiast) Wed, 11 Nov 2009 07:43:29 +0000 http://www.adashofbitters.com/?p=813#comment-38853 I'm also a fan of using Mount Gay Eclipse and Appleton Estate. They work well for me, but I've yet to try some of the more exotic fare like RumDood suggests. One day... I’m also a fan of using Mount Gay Eclipse and Appleton Estate. They work well for me, but I’ve yet to try some of the more exotic fare like RumDood suggests. One day…

]]> By: Michael Dietsch http://www.adashofbitters.com/2009/11/09/my-so-called-month-of-rum-mai-tai/comment-page-1/#comment-38799 Michael Dietsch Tue, 10 Nov 2009 17:35:12 +0000 http://www.adashofbitters.com/?p=813#comment-38799 I wanted to try a rhum agricole in this, but circumstances prevented me from being able to track one down, so I went with rums that were more readily (and cheaply) available. I recognize that the Mai Tai is a work in progress, and I'm looking forward to trying other combos. I wanted to try a rhum agricole in this, but circumstances prevented me from being able to track one down, so I went with rums that were more readily (and cheaply) available. I recognize that the Mai Tai is a work in progress, and I’m looking forward to trying other combos.

]]> By: Matt Robold (RumDood) http://www.adashofbitters.com/2009/11/09/my-so-called-month-of-rum-mai-tai/comment-page-1/#comment-38785 Matt Robold (RumDood) Tue, 10 Nov 2009 16:06:17 +0000 http://www.adashofbitters.com/?p=813#comment-38785 Oh Mai Tai...possibly my favorite drink. So delicious. A few recommendations so that your month of rum can transcend it's "monthness" and become more of a lifetime <strike>obsession</strike> hobby like mine: 1. Instead of Jamaican and Bajan, go with Jamaican and Martinician rums. The drier, more vegetal flavors in the agricoles really help make the drink amazing. Jeff Berry's Mai Tai recipe that <a href="http://rumdood.com/2009/01/26/a-month-of-mai-tais/" rel="nofollow">sent me off on a whirlwind romance with the drink</a> used 1 oz of Appleton Estate Extra and 1 oz of Clement VSOP. I've made Mai Tais with over 60 different combinations of rums and have yet to find a combination that tops this without crossing over into "You're freaking crazy" territory (like a Mai Tai using ingredients that cost over $300). 2. Get your hands on something really funky like Scarlet Ibis, Sea Wynde, or Pusser's Navy rum and try a combination of that and El Dorado 15 Year Old. It will blow your mind. 3. You know you're required by law to now do a post on the Zombie or Navy Grog, right? Oh Mai Tai…possibly my favorite drink. So delicious.

A few recommendations so that your month of rum can transcend it’s “monthness” and become more of a lifetime obsession hobby like mine:

1. Instead of Jamaican and Bajan, go with Jamaican and Martinician rums. The drier, more vegetal flavors in the agricoles really help make the drink amazing. Jeff Berry’s Mai Tai recipe that sent me off on a whirlwind romance with the drink used 1 oz of Appleton Estate Extra and 1 oz of Clement VSOP. I’ve made Mai Tais with over 60 different combinations of rums and have yet to find a combination that tops this without crossing over into “You’re freaking crazy” territory (like a Mai Tai using ingredients that cost over $300).

2. Get your hands on something really funky like Scarlet Ibis, Sea Wynde, or Pusser’s Navy rum and try a combination of that and El Dorado 15 Year Old. It will blow your mind.

3. You know you’re required by law to now do a post on the Zombie or Navy Grog, right?

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