Hi Everyone! I don't know the Martin Cate and i've never been there but in my opinion that recipe of the Mai Tai is wrong! Probably the Martin Cate is a very nice bar and I'm sure that they make very good drinks but i think that we can't call it Mai Tai. I suggest you to read the blog of mr Jeff Berry the man who dedicated a big part of his life researching tiki culture.
"A proper Mai Tai has a deep amber hue, because it’s the liquor that should dominate the drink, not the sweeteners. Unfortunately, 17-year-old J. Wray & Nephew rum is a thing of the past. But by replacing it with an aged Martinique rum mixed with a premium Jamaican rum we can approximate Vic’s original goal of “creating a drink that would be the finest drink we could make, using the finest ingredients we could find."
I think that Appleton Estate works very well in this kind of drink. and we have to remember that the goal of mixing different kind of rum in the tiki mixology was to create a distinctive aroma. Thus, in the case of Mai Tai simply maintaining the style of the two rum used in the "original" recipe (dark Jamaican and Martinique Aged) and varying the brand (i.e. Meyers instead of Appleton etc...) we can get significantly different results .
And about rock candy syrup...
I think it an over-saturated sugar syrup (in proportion of 3:1 or more).
It was named that way for the sugar crystals that didn't melt in the water.
Obviously this is just my opinion after having studied and experimented a bit the wonderful world of tiki culture.
Thank you and sorry for my bad english!
Midwest Imbiberposted 5 years ago
I used Mount Gay Special Reserve and thought this was delicious. Next time I make it I will use all orgeat and no sugar syrup 'cause I like almond flavor. I added a little fresh OJ halfway through drinking it and both versions were great.