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Mai Tai

September 16, 2010 (part of Cocktail Chronicle)

Of all the places I have been, I am least impressed by Kauai.

Yes, the view from the helicopter was indeed stunning. But it is no more expansive than Piano Grande in Umbria, or more dramatic than Cinque Terre in Liguria, or more poetic than the Lijiang river at Guilin.

And none of those cost $500 for 2 and lasted only half an hour.

The most disappointing part was the food. We kept asking what’s local? At sushi restaurants, we were told only octopus was from local water. Then there is taro, the only vegetable supposedly grown natively but restaurants don’t serve it. At our Sheraton, they had this free Mai Tai that’s weak even for juice. Then at the high end Princeville Hotel, it tasted like a fruit bomb.

Everyday at every hike, at every meal, at every drink, the constant theme was: I could totally do better.

This Mai Tai, with Pyrat Reserve XO and Gosling’s Black Seal is totally better, and no pineapple juice.

Based on Mai Tai from in the Land of Cocktails (Makes 1):

  • 1 oz (2 tbsp) Pyrat Reserve XO, or other golden rum
  • 1 oz (2 tbsp) Gosling’s Black Seal, or other dark rum
  • ½ oz (1 tbsp) lime juice
  • ½ oz (1 tbsp) Bols orange curacao
  • 0.1 oz simple syrup
  • 0.1 oz orgeat syrup

2 Trackbacks/Pingbacks

  1. By Cocktail Chronicle « Sunnyvaleglutton's Blog on 20 Sep 2010 at 12:41 am

    […] Mai Tai (Rum, 09/16/2010) Possibly related posts: (automatically generated)Cocktail Chronicle: Coming up RosesCocktail Chronicle: Tarragon/Basil GimletSuffering BastardsThe Home Bar of Champions « Cocktail Chronicle: Red Cloud Cocktail Chronicle: Yuzu Friendly » […]

  2. […] Mai Tai (Rum, 09/16/2010) […]

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