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 Message 17429 of 22774 in Behind the Bar
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Subject: Re: Mai Tai
From: walters
Posted: Mon Dec 18. 2006, 09:11 UTC
Followup to: "Re: Mai Tai"  by walters  (Mon Dec 18. 2006, 08:54 UTC)
This gets complex sorry if this is basic to u guys but i need to break it down 
to understand the different versions of Mai Tai's


When using "amaretto almond liquer" in a Mai Tai what does the amaretto almond 
liquer do to the mix or build and texture please?

When using "Orange Curacao liquer" in a Mai Tai what does the Orange Curacao 
liquer do to the mix or build and texture please?

When using "Orgeat syrup" in a Mai Tai what does the Orgeat syrup do to the 
mix or build and texture please?


When using "Creme de almond" in a Mai Tai what does the Creme de almond do to 
the mix or build and texture please?


::These are the different rums to use for a Mai Tai::

Myers dark rum
Spiced rum
White rum
Malibu Coconut rum

Why are these rums so different from each other? is it "additives"? sweetners? 
syrups?

When u add a "sugar cube or sugar" to a Mai Tai what does the sugar cude or 
sugar do to the Mai Tai? and how do u "build" using sugar added please?

Do u roll the drink after u add the sugar? how do u make the "added sugar"
build mix so its makes the Mai Tai slushy? or distributed with the other 
ingredients?
 


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