Welcome, I am your host Derrick Schommer. And we’re going to present you today the perfect Mai Tai, Everydaydrinkers.com Mai Tai.
What’s special about the everydaydrinkers.com Mai Tai? Really nothing, it’s just got a lot of natural ingredients. It’s got some limes, little orange for garnish. We’ve got some grand marnier. Now for those that asking why am I using grand marnier, we have competing products here with grand marnier. We’ve got triple sec which is most of the recipes called for, not a big fan of triple sec. Grangala, half the price of the grand marnier, you can see they kind of look the same, half the quality of grand marnier. Although it does have it’s time and place so it’s not horrible, it’s just not the best Cointreau, another alternative, its a little coors in secoor.
I stick with grand marnier because it taste really good and prop the bottle up. I have a full bottle of this? We also have from brave spirits, at-ease rum which is, it donates 2 dollars to the fire fighters, police departments and military so if you’re looking for rum that’s a little sweeter than other rums, at-ease isn’t a bad choice. Torge syrup, this is the sweetener on top of having a little grenadine, which everybody knows grenadine is. It’s kind of what makes things sweet. It kind of gives an omen, call it Tiki flavor if you will. So let’s get started. We’ve got our shaker, our glass, a little ice. So we’ll start. We’re going to put the ice in here. Now technically you should probably use a silly little ice tongs so it really don’t work that good so I can use my hand. We’ve got our shaker, top of the shaker measures 1 ounce.
We’ll pour our two 1 ounce, top’s off, two 1-ounce shots. Recipe calls for 2 ounces, one, two. 1 ounce of grand marnier, tasty, ½-ounce grenadine, kind of a pomegranate flavoring, it adds a nice right color to the drink, very important when you’re making Polynesian drinks to have the right color. Let’s pour in our torge syrup. I’m a stickler for measurements so 1 tablespoon torge syrup. It’s your pure sugar cane if you will. Now the trick with the torge syrup is trying not to get it to sit on the ice for too long. It will freeze on the ice and they just kind of like you won’t just, just won’t mix right.
Now the magic trick, this is where natural ingredients come into play. We’re going to cut ½ of the lime, use the lime press. If you have a party, you’re going to be making a lot of this, you’re hands going to get tired squeezing it in here so we use a lime press. It will be nice if they all fit but sometimes when you go to the store, you’re buying the limes, they just don’t want to fit in the press, do your best. Put on the top. Put on the cap. Shake it up. Now if you’re looking to impress your friends at the party, you’re hosting a party while a cool this standard umbrellas, good to have umbrellas, you’re making a Polynesian style of drink, and you need the umbrella. We have our garnish, maraschino cherries, pop that on there, and throw that to the side. We got our drink. It’s ready to go. Perfect consistency, not too, too red, which means it,’s not going to be extraordinary streak, it’s sweet, garnish, perfect. Not too sweet, not too sour, perfect color. That is how to make a perfect mai tai.
I’m Derrick Schommer for everydaydrinkers.com, we’re teaching how to drink.
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