Bu makale, içeriğinde mai tai kokteyl hakkında açıkça konuşacaktır. mai tai kokteyl hakkında bilgi ediniyorsanız, bu Mai Tai Cocktail Recipe – Trader Vic Version makalesinde hometown-inn.com ile mai tai kokteyl konusunu tartışalım.
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Konuyla ilgili açıklamalar mai tai kokteyl
Bir Trader Vic Mai Tai nasıl yapılır Orijinal Trader Vic Mai Tai, Amber rom ve taze limon ve orgeat ile dengelenmiş koyu bir Jamaika romu gerektirir. Rom üzerinde ağır ve lezzet dolu. Daha fazla kokteyl tarifine göz atın: Patreon: MALZEMELER – 30mL Koyu Jamaika Romu – 30mL Amber Rom – 15mL Üç Saniye – 22.5mL Taze Limon Suyu – 7.5mL Orgeat – 10mL Şeker Şurubu (1:1) NASIL YAPILIR 2. Kokteyl çalkalayıcınız 2. Çalkalayın ve kırılmış buz üzerinde iki kat süzerek eski moda bir 3. Nane sapı ile süsleyin Abone olmayı unutmayın! Dyella Swain’in müziği.
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Mai Tai Cocktail Recipe – Trader Vic Version.
mai tai kokteyl.
mai tai kokteyl hakkındaki bilgilerle HometownInn güncellemeleri ile size değer getirmeyi umarak daha fazla bilgi ve yeni bilgiye sahip olmanıza yardımcı olacağınızı umuyoruz.. HometownInn ‘ın mai tai kokteyl içeriğini izlediğiniz için içtenlikle teşekkür ederim.
Sounds good. I’ve been doing my own simplified recipe to make it fast and easy. 2 Appleton Estate rum, 1/2 lime juice, 1/2 Cointreau, 1/8 orgeat. For us it has just the right balance of flavors.
I was with you until the mint, but then you screwed it up. Too bad, this is as close to the REAL Mai Tai as you will get on YouTube. BTW, try to make it wit Blood Orange Liquor the next time.
Steve, what is your opinion on using DiSaronno instead of orgeat?
No shake n smile?!?
You can talk about great home made ingredients, top shelf booze and getting the ratios perfectly balanced, but the thing everybody overlooks and what truly makes a Mai Tai an adult happy meal is the salad up top. In the 90's the Royal Hawaiian hotel still had marble bathrooms with bathroom attendants. They're all gone now, replaced with cheap Formica and no guy in an old suit basking in farts and dollar sprays of cologne. What's gone too is the exceptional garnishes they'd put on Mai Tai's. Each one, no matter how many Mai Tais deep you were, were presented with no less than a cherry and pineapple wedge skewered on a paper umbrella along with a mint sprig and the most beautiful orchid blossom ever. How I miss those days, picking people up at the airport, bringing them for a first pacific ocean experience with sandy feet and a perfect Mai Tai in hand trying to keep the new arrival awake until 10 pm so the jet lag wouldn't suck so much. Shout out to bathroom attendants everywhere if you still exist. You may bask in more farts than a returning flight from Cabo, but I miss you. The next Mai Tai's on me. Full salad.
Oof, I like Steve, but this was pretty bad.
I believe he had good rums here, but he botched the explanation. The original called for a specific rum that's lost to history, only a few bottles remain. You want to use a WELL aged pot-still rum, or a blended, or blend of, pot and column molasses rum. You want big aged flavor and rum funk (Denizen Merchant's Reserve 8 year is pretty cheap and attainable, and made specifically for a Trader Vic authentic Mai Thai). The molasses funk really shines in the drink when you have it mixed right.
The demerara syrup and orgeot really make a bulk of the flavor. The right rum adds to it so you may have to add more depending on your rum/blend; it should have a really deep brown sugar lemonade flavor.
If we're being totally authentic, which the title would imply, then tiki drinks are served with the ice it's shaken with. I don't usually follow this, as using good quality and hand crushed ice is key to avoiding over-dilution, so i say just use a big rock of ice to keep the dilution right. Gives it a nice color gradient reminiscent of a sunset almost (brown albeit).
Lastly, the curacao. Not just a curacao, but a brandy blended one. Pierre Fernand is the accepted standard and easy enough to find online, but Cointreau or Grand Marinier will work well and are sold everywhere.
Generally, I find there's an important mix between the rum and the non-rum components. Everything works well enough at non-hyper-specific levels, but you'll find there's a specific sweet spot where the rum fits in perfectly with the nutty brown-sugary lemonade flavor. Try making it under-proofed and add rum to taste to figure out the right proportion for your rum.
I correct steve here because this is a very specific recipe that is unbelievably delicious when made right, and only good when not. I got to taste an authentic one before anything else, and it's now one of my favorite drinks! I want everyone to experience its magic!
Love your work Steve! Glad you showed s mai tai too!
APPRECIATE YOUR VIDEOS VERY TO THE POINT AND EASY TO LEARN …
What can you use to substitute the orgeat?
Subtitles spoiled everything, it shouldn't hide the contents
This is my favorite- I notice other Mai tai versions omit the other half of the rum. Any thoughts why?
Love the channel. Went back in time for this one and was sad to see you hadn’t adopted your signature “shake and smile” yet. Cheers nonetheless! Great content sir.
In my contry mai tai is muche difrent :/wtf
Trader Vic’s version is so much better than what most “tiki” or Hawaiian bars offer.
You’ve come a long way. @stevethebartender can you remake this drink? Or have you recreated this video since then?
Trader Vic did it RIGHT! No question! Cheers!
I’ve been meaning to make one “original”. Many I read online said pineapple and orange juice. The one I had in Hawaii was that way, very sweet. I think I will like this.
Yum yum!
I have been craving a mai tai!!
You are awesome!
wrong >> in trader vics we use Trader vics Falernum not orgeat .. rest are ok
Why don’t you shake it properly?
Seen your videos from now…oh man, I really need that smile when shaking!!!
Why only such a small amount of orgeat?
Check my cocktail the jack blusher https://youtu.be/j-HQfqcBf6I
bro steve ); you didnt smile at the cam
Excellent, Steve. I, also like my Mai Tai's pretty much the same way. I have tried many different combos of rum and think your choices are good ones.
WRONG!
I tended bar at Benihana’s in Seattle and my
grandpa was a Trader Vics Bartender at the Benjamin Franklin Hotel in Seattle and served Elvis Presley when he was here filming “ It happened at the World’s Fair”.
He specifically used Pineapple and OJ, with 3 Rums. A light rum, then Meyers Rum, and a float of 151.
I challenge you to a taste test of any drink. Probably don’t even know what a Freddie Fudpucker is!
Is that orange juice
Refreshing
great content mate you are a hero lad
I want that PDT book
good job
Maybe put subtitles? Love your accent but hard sometimes to understand
I read it as ไหมไทย 55555555
Steve we need a remake of this vid!!! 😀
Steve! Where was your delightful smile when you shaked the cocktail!? Your smile is part of your trademark, it’s cute and we all love it. Thank you for sharing your recipes, it’s always interesting to know how to make drinks the right way.
I love your show steve
turn down the "musick" or find better musick. Too sharp/shrill, too loud.