How to make a Mai Tai

welcome to formula my name is Jason Crowley and today we're going to look at what I think is the world's best rum punch now my tyro a in Tahitian apparently means simply the best the mai tai was created in 1944 in Emeryville California in a cracking little bar called Trader Vic's its creator Victor Bergeron had bought an entire distilleries worth of 16-year old Jamaican rum on his travels and when he got back he designed this great run punch around it so let's make it now with every great cocktail it should be served in a nice clean crisp cold glass so we're going to fill this one with ice to get it chilling while we're doing everything else and it's a good idea to also prepare a garnish at this stage so when we finish the drink African quickly add that and get the drink away to the customer as it's nice and fresh now it's easy to make a great multi for the simple reason it's got a classic formula of three to one with a little twist now we're going to start with rum 45 mils today we're using Cruise and rum this one's between two and four years old it's got beautiful tropical spices in there finishing with vanilla and a little touch of oak a big sweetening agent in a mai tai and of course the classic formula is 15 mils of our sheets and you're all familiar with all sheet it's that kind of classic Harmon syrup done a lot of Italian Jews for coffee and baking as we all know there's a little bit of Cointreau or triple sec in a mai tai and that's again like the orgeat 15 mils so it's three parts one part one part now thus our engagement is often where people kind of make a mistake and a mai tai this one anyway and a classic formula is always 30 mils so i've got 30 mils of fresh lime in there a good tip is to use the spent lime shells that you use for squeezing the fresh lime and just put one of those in there and what that does it gives you a little to drink a little bit more depth of character because all the citrus oils within the skin of the lime peel will add a lot more depth and flavor the drink so let's give this one a really good shake so shake all drinks like this a good 10 seconds this drink is now dancing full of air it's nice and cold we'll probably added about 20% of water to it to really open all those flavors up now traditionally this great run punch is served on crushed ice so I've got some crushed ice here just get as much in there as we can without looking like a big ice cone and then we'll just strain our mai tai in there be careful with Australia at this stage if you're trying to throw it all in at once there's a really good chance it'll overflow that down the sides really what you want to be looking for a good tip is to get your mint sprig in there just wake him up a little bit and use the straws to pop them in so it just kind of helps it on in there it's it's a little deeper into the drink and it's finished off with a nice fresh stem cherry so there you have it a classic mai tai probably the best drink you could ever have on a nice hot summer's day my Tyra way enjoy

Channel: Jason Crawley

Views: 257,484

Keywords: How-to

Id: UQE-9NG1kSw

Length: 2min 59sec (179 seconds)

Published: Mon Feb 06 2012