|Mai Tai perfection|
Indeed, I say, there can't be enough days to celebrate this amazing drink. So look for another post on August 30th.
|Mai Tai Tie!!|
But today I am in glorious New Orleans! And am about to embark on a Mai Tai crawl through the French Quarter. First stop is my home bar of Compere Lapin, natch. Bartender James whipped me up the prefect Mai Tai to start my day.
Think of a Mai Tai as an orgeat Daiquri had a baby with an agricole Daisy. The Daisy being lime, spirit and orange curacao; we are going to use Clement Creole Shrubb, to perfectly compliment the aged agricole, in this case, Rhum JM VO, aged at least 3 years.
The Daiquiri part would be lime, rum and sugar, in this case taking the form of orgeat, an almond rose water syrup popular in Tiki. With almonds and rose or orange water, it does indeed have it roots in the Mediterranean. It can be homemade if you are feeling ambitious, but there are many fine pre-made versions available as well.
The rums, according to the drinks inventor, were to be from Martinique and Jamaica. But we are creating a dry funky Mai Tai for a modern palate that would go well with the Creole Caribbean food of our Chef, Nina Compton. She is from St Lucia, so we will surely use Bounty or Chairman's reserve from her home Island in place of the Jamaican Rum.
So have a Mai Tai today, August 30th and, indeed, every and any day in between!
|Happy May Tai Day from James and Abigail!|
1 oz Rhum JM VO
.5 oz Rhum Clement Creole Shrubb
.75 oz lime.
Garnish with mint sprig and lime wheel. And for an extra touch I add a float of Chairman's Reserve Forgotten Cask to float on the top.