Message 13701 of 20656 in Recipe Exchange

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> This is very true as well. A lot of the bars and restuarants here in 
> Hawaii will make large batches of Mai Tai (speed poured from bottles, 
> gallon jugs or juice bubblers, and then dark rum floated on top) 
> since they are so popular with the tourists, and it seems like each 
> place has its own special secret recipe that makes their Mai Tai just 
> a little different from each place that also offers Mai Tais.

My visit to Hawaii was timed at a rather unfortunate age of 20 and I haven't 
been able to make it back since.  However I've heard stories of the elusively 
unique Mai Tai recipes there.  Each place notoriously has their own particular 
blend, and in most cases they are using ingredients that only a rare few bars 
in the world would even have anywhere within the building.  I don't know how 
true that is, but the stories do make it back to me that way :)  If it's true, 
it's a hell of a good draw to any given bar that get's it right.  I'd hate to 
be put to the challenge of "guess the secret ingredient" :)

I wouldn't mind knowing some of those specialty recipes that can be made 
without specialty ingredients.  Those definately would have come in handy at 
my last job where our recipe just felt a little too generic.

-- 
Cody