400 views in an hour on a 5k channel means that there is really a lot of interest in these. That and you do such a good job. I’m glad I got on this ride relatively early.

@makeanddrink

11 ай бұрын

Thank so much. I really do appreciate it

Derek, great to see an outstanding Mai Tai get on the board. Suggestion, can you also include the Make & Drink 1% Acid Adjuster in the spec for those of us playing along.

@TehFhqwghad

11 ай бұрын

I believe it's ~5ml of the acid adjuster to adjust 1oz of pineapple.

@makeanddrink

11 ай бұрын

Thanks! And good call. I’ll add that to the recipe notes.

@TheBowerbird

11 ай бұрын

I did 4ml last night and it was over-acidified. I think that 3.5 would have been about right. For reference i was using Trader Joe's cold pressed. @@TehFhqwghad

A notable difference between the version in Tropical Standard and what Garrett presented on Educated Barfly was the inclusion of a spent lime wedge in the shaker which added a subtle hint of lime oil to the party. Either way, this is a great Mai Tai variant! 🍹

@makeanddrink

11 ай бұрын

Good to know. I often forget that lime wedge and I almost always forget at least 1 thing in his recipes.

@eyespy3001

11 ай бұрын

Not to the shaker but to the glass

@stevenjacobs2750

11 ай бұрын

The spent lime wedge is in the Tropical Standard book, it was just left out of this video. "Squeeze a lime wedge to remove the juice, and place the spent wedge in a double Old Fashioned glass (16 ounces)."

@adamg.manning6088

11 ай бұрын

Is it not dropped in the glass like in their standard Mai Tai build?

Love the channel. Keep it up!

@makeanddrink

11 ай бұрын

Appreciate it!

So excited for this Mai Tai series. It's been great. I don't mind pineapple Juice in my drinks as long as it's just a little no more than 1 oz. But this one looks great with the acid adjustment.

So awesome...thanks!!!

Just had one of these at Sunken Harbor. Best Mai Tai I have ever had.

Great video thanks for sharing. This recipe is what inspired my own house orange liqueur which is a mix of Clement Creole Shrubb, Grand Mariner and PF Dry curaçao

@makeanddrink

11 ай бұрын

That sounds solid. I just did a blind taste test with 5 people on 9 orange liqueurs in a Mai Tai and everyone's least favorite was PF. It was a little alarming and requires more investigation on my end!

@matthewtepfer5700

11 ай бұрын

@@makeanddrink wow that is actually kind of surprising but I am not shocked haha. But yeah as of now I use my house blend for most drinks including the mai tai and people seem to enjoy it more than just the PF alone.

Just made this standard and it tastes pretty sugary. Added the acid booster and wow, what a different drink. Quite crushable!

@makeanddrink

11 ай бұрын

I like that. Waste no time!

Awesome. I'm a relatively new subscriber, just got back from Maui, the best vacation I've ever had. My only complaint? The drinks sucked. I'm a huge Trader Vic Mai Tai fan, but I'm interested in testing this out. My wife is really into taste tests, so I plan to make this with two versions, one acid adjusted, and one with straight pineapple and we'll see which one she (and I like). Love the channel, just top notch all around. Keep it up!

@makeanddrink

11 ай бұрын

Yeah the resort drinks are hit or miss. Usually miss. I'll share some more Trader Vic's style recipes next week that are A+

@tjans1979

11 ай бұрын

@@makeanddrink awesome. The trader vic Mai Tai with 1.5 Appleton and .5 Smith and Cross may be the most perfect drink ever made, in my opinion.

Love the video! How did you get your hands on the latitude 29 Orgeat? It’s always out of stock anytime I try to order.

@makeanddrink

11 ай бұрын

I think @ultimatemaitai shared that it was available a couple months ago so I scooped up a few bottles then.

Hey man love the videos you've been putting out. As someone who's just getting into tiki, but is on somewhat of a budget (still in college), what would you say are some of the most commonly used modifiers in this sphere? I have most of my rums covered, but aside from dry curicao I've been hesitant to buy a lot of the different liqueurs used in these drinks in fear of them only being usable in a few recipes

@makeanddrink

11 ай бұрын

Thanks man! One of the benefits of tiki and tropical drinks is you can get by with a lot of syrups which are cheaper to make yourself and taste better. For liqueurs, Falernum and All Alice Dram are called for often in Don drinks and probably the 2 most common after your Orange liqueur. But you could even make those yourself. Next to those 2, honestly you don’t need much. Might be smart to look at the recipes you want to make and not get anything unless there’s 2-3+ cocktails that need them. For me, next up I’d want a solid Banana Liqueur and then maybe Apricot but even that’s not something I’ve used in months.

@benvieira3895

11 ай бұрын

@makeanddrink Appreciate it! Yeah I've been making a bunch of my own syrups, mostly passionfruit along with your fassionola recipe. Gonna be on the lookout for some Velvet Falernum now

Made this the other night and loved it but used my almond milk orgeat. Was looking forward to making and trying it with your almond milk concentrate orgeat. Do you prefer the latitude 29 in this recipe?

@makeanddrink

11 ай бұрын

I've not done a side by side but I don't think I would notice a difference. I try when possible to follow the exact recipe if I somewhat easily can and since I had everything for this one that's why I used the Latitude 29.

Did you try it with your own acid adjusting solution? I would imagine that it is not noticably different than their recipe, since your acid solution seems to be aimed at doing exactly the same thing. I'm assuming you did it their way here to be faithful to TS's methods--but as you've brought a fair amount of innovation to the space, I'd love to have you compare it to your own work!

So many of the Tropical Standard recipes use Coruba, but it's basically impossible to find here in TX! Guess I will have to sub Meyers :(

@makeanddrink

11 ай бұрын

Yeah that's tough. We've had it in CA for several months now so I stocked up recently. Only bottle of Myers I had is 10 years old and not sure how the stack up. but I'd just use something else I have on hand that I like. Probably Hamilton or Worthy Park 109.

@adamg.manning6088

11 ай бұрын

@@makeanddrink For what it’s worth, Andrew at Mixing Up Tiki approved of Myers’s for a sub.

@makeanddrink

11 ай бұрын

Nice! I trust Andy and I’ll definitely try a side by side but I don’t trust my bottle. Literally 12 years old. There’s an interesting “cult of Coruba” and would be fun exploring in the future.

@adamg.manning6088

11 ай бұрын

@@makeanddrink There’s an article (Vinepair or Punch) floating around, talking about exactly that. My suspicion is that Coruba is rebranded as Blackwell’s and sold at a higher price, but I doubt Wray and Nephew would ever admit that.

@tjans1979

11 ай бұрын

I'm super big fan of Appleton, so I'd be good with trying a 12 yr as a sub, but Meyers is probably closest to coruba for that purpose.

Garret Richard

@makeanddrink

11 ай бұрын

He’s great.

Can you acid adjust bottled pineapple juice? (Like TJs)

@makeanddrink

11 ай бұрын

Absolutely. Canned as well. I don't prefer fresh pineapple juice but I had a pineapple on hand that needed juicing

I am out with acid adjusting. It just seems to me like putting lipstick on a pig. If the recipe doesn’t work, change the recipe!

@adamg.manning6088

11 ай бұрын

This is changed.

@kidyuki1

11 ай бұрын

lol what the HELL are you talking about?

@movies_are_life

11 ай бұрын

Acid adjusting is great when you may not have fresh lime available. It also adds less dilution by replacing the lime juice.

@makeanddrink

11 ай бұрын

I can respect that. I don't think acid adjusting is for everyone at home and I do not prefer this to lime. BUT, not to speak for TS however that is what they did. They took a popular recipe that doesn't work and changed it.

Why add pineapple juice if you add acid adjuster. Doesn't make sense to me. I like my cocktails with natural flavors.

@makeanddrink

11 ай бұрын

That's totally fine. But citric acid is a natural ingredient and if you comb through your cupboards you'll probably find it's added to a lot of your foods.

@robertquail5838

11 ай бұрын

@@makeanddrink luckily for me I live in the woods of nw florida and I hunt and grow my own veggies. But you are absolutely correct about citrus acid as a additive. You make great cocktails.

@urouroniwa

11 ай бұрын

@robertquail5838 both citric acid and malic acid are made commercially by growing bacteria in sugar water. It's literally making a natural vinegar using a different bacteria. The only difference is that they spray dry it afterwards to make a powder (similar to making some kinds of sugar). I think a lot of people have an intuitive feel for what is "natural" and what is "artificial", but all of cooking is "artificial" (which literally means "man made"). I think if you understand exactly how it's made that intuitive line gets pretty blurry. All that to say that you *could* think of "acid adjusted pineapple juice" as being a pineapple shrub -- it is exactly that, though just using a different kind of distilled vinegar than you would use for a shrub (citric and malic acid instead of acetic acid). I'm not sure if that makes it seem more appetizing for you :-) Of course, enjoy the cocktails that you enjoy! Just wanted to frame this in a way that *might* make sense to you.

@makeanddrink

11 ай бұрын

@@urouroniwa with all the insightful comments you’ve shared I think you should start a KZread channel!

@robertquail5838

11 ай бұрын

@@urouroniwa I pick it from my tree i juice it and then I make a cocktail to me that is natural. I completely understand what you are saying but I personally don't see the need for a additive natural or not. Thank you for your explanation. Your videos and recipes are the best!