• Monthly Cocktail #2: The Case For A True Mai-Tai

    MaiTaiThe Putney Farm crew recently returned from a delightful trip to Kauai. All good, nothing to complain about…but, maybe…um…there was one little thing. And it has to do with the classic Tiki drink, the Mai Tai.

    maitai2You see, the problem was that while we were served a number of “Mai-Tais” on the trip, the only real Mai Tai we had was at home (of course we stocked a decent bar in Kauai!). Not to say there was anything wrong with the many fruity-dark rum floater-bamboo cup-multiple garnish catastrophes “creations” we drank. Hey, its rum, lime, pineapple and a bunch of other stuff- how bad can it be? And usually it isn’t all that bad. However…maitai8

    maitai3A real Mai Tai, made with the right ingredients and in the right way, is just so much better. There is a reason everyone thinks “tiki” when they hear the word Mai Tai, it is a damn fine drink. Sweet, tart, funky with a nutty “I-know-not-what” at the finish, the Mai Tai is a perfect example of what makes cocktails so special. It is way more than the sum of its parts.

    maitai4So what about those “parts”? The other good thing about the Mai Tai is that the only truly esoteric ingredient is Orgeat (pronounced or-zhay) syrup, basically almond (and sometime apricot kernels) flavored syrup with some orange flower water. You can find Orgeat in many liquor stores or make your own. We have done both. Here is a well-known recipe to make it yourself. Small Hands makes a natural version that is very tasty, but the artificially (gasp!) flavored versions from Trader Vic and Fees taste just fine.

    maitai5Otherwise you need just a few other ingredients; fresh lime juice, triple sec, sugar syrup, a light grassy rum (rhum agricole is good), a dark funky rum, a sprig of mint and some crushed ice…..and a few extra minutes to make the drink.

    As for the rum, experts like Beachbum Berry and Rumdood all suggest an equal combination of Appleton 12 year (for the dark, funky notes) and Rhum Clement VSOP (aged, but still bright and a bit grassy) as the “standard”. And we agree. But we also like to play around and find other dark rums like El Dorado 8, 12 and 15 are all good (inexpensive) subs for the Appleton 12. We also think you can sub rhum Barbancourt (3 or 5 star) for the Clement, if the Clement is hard to find.

    maitai6Triple sec? We like Cointreau, but many suggest Clement Creole Shrub. Use what you like. Crushed ice? Trust us, it looks better and dilutes the drink properly. Mint Spring? Adds a bright note to the aroma of the drink, and it looks good. So does the lime shell. Got it? Good!

    Finally, one note on the history of the Mai Tai. While cocktail geeks historians quibble about the details, Trader Vic Bergeron made this version of the drink famous (even if Don the beachcomber made something else with the same name earlier). And Vic was a Bay Area guy, so we will stick with our man and tip our caps to Vic for this delightful sip. Now go make one before the summer is over!

    maitai1The Mai Tai:

    Ingredients:

    • 1 oz. dark(er), funky rum (Appleton 12 or El Dorado 8, 12, 15)
    • 1 oz. light(er) rum (Clement VSOP, rhum Barbancourt)
    • 3/4 oz. lime juice
    • 1/2 oz. orgeat syrup
    • 1/2 oz. triple sec
    • 1/4 oz. simple syrup
    • Mint sprig, for garnish

    Assemble:

    1. Using a blender, ice crusher or lewis bag, crush a bunch of ice.
    2. Add all the liquid ingredients to a cocktail shaker with ice. Reserve the lime shell. Shake until well chilled.
    3. In a lowball glass, add the crushed ice and the lime shell. Stain the cocktail into the glass and garnish with the mint spring. Enjoy. Repeat.

     

     

     

  • Mixology Monday LXXXVI Cocktail: The Nuevo Presidente

    pres6Ah, just when we started slowing down on cocktail posts, it’s Mixology Monday again. Just another excuse to keep mixing drinks. Such is life…..and life is good.

    mxmologoThis month, the theme comes from Thiago of the excellent Bartending Notes blog. Here it is:

    Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned. Be in a tiki cocktails, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

    Pineapple, a perfect choice for some of the longest (and hopefully the laziest) days of the year. And as happy tiki drinkers, we enjoy plenty of pineapple here at the farm (also great in dessert- see here). And we just happened to have a pineapple cocktail we wanted to check out.

    pres1pres2Normally we get a bit “experimental” for Mixology Monday, but we recently read about a pineapple cocktail called the El Presidente and put it on our list of cocktails to try. Funny thing, normally an “El Presidente” refers to a rum-based martini variant, and it is something of a classic. But we also found references to this other “El Presidente”, basically a daiquiri with pineapple juice and grenadine replacing sugar. A decent drink, with a bit more complexity and that nice foamy texture from the pineapple, but one that could be tweaked a bit.

    pres3pres4pres5For the Nuevo Presidente, we chose an aged rum (we used El Dorado 5 Year, but use an aged rum you like) with some funk to add more flavor. Pineapple loves darker rum, so that was an easy fix. The other change we made was replacing the grenadine, which doesn’t do much in the original. We tried different bitters, Chambord and crème de cassis to add some kick and depth. And in the end a few dashes of cassis added to the completed cocktail was the clear winner. The cassis sinks to the bottom of the drink and adds a layer of color, while offering a distinct deep berry bite to the last sip. A nice touch and a very good way to riff on a  daiquiri. This is an easy drink to make and enjoy, and it will appear a few more times this summer at the farm.

    PresSo thanks to Thiago for hosting this month and to Fred Yarm at Cocktail Virgin Slut for keeping the monthly party rolling.

    The Nuevo Presidente:

    Ingredients:

    • 2 oz. aged rum (El Dorado 5 Year Old)
    • 1/2 oz. pineapple juice
    • 1/2 oz. lime juice
    • 3 – 4 dashes  crème de cassis

    Assemble:

    1. Add the rum, pineapple juice and lime juice to a cocktail shaker with ice. Shake until chilled and double-strain into a chilled cocktail glass, coupé or flute. Add the crème de cassis to the drink and let it settle to the bottom of the glass. Serve.