Post #571867 by Dr. Coruba on Thu, Jan 13, 2011 11:19 AM

Though I doubt the sugar syrup is the single culprit, there is a difference between simple syrup and rock candy syrup. RCS has at least twice the sugar in solution than the average simple syrup.

Until Trader Vic's switched over to pre-mixes, the original and the first adjusted recipes called for 1/4 oz Rock Candy Syrup. Such a small amount might seem trivial, but I figure that if Vic put it in, it ought to be in there.

There are 2 areas I think may fix your Mai Tai. The amount of lime juice and/or your ice/shaker techique.

For your next round of tweaking squeeze several limes at once to give you several ounce of fresh juice at the ready and to get some (or make) some rock candy syrup (as opposed to the simple syrup). Save adding the lime juice for the very last. Start with 1/2 oz of lime juice. Take a bar straw sample and see where you are. Not quite right, add another 1/4 oz of lime and see where you are. (Myself, I like 3/4 to 1 oz of fresh lime in my Mai Tai, but I do use RCS and I give my drinks a good shake for proper dilution and blending of ingredients)

Ice. Imo, crushed ice is best. If you just use cubes out of the bag or refrigerator, they don't melt enough.

Trader Vic's uses a 15 oz double old fashioned glass which is 25% bigger than the standard double old fashioned. I think it holds the optimum amount of crushed ice when you are making a Mai Tai. Fill one of these to the brim with crushed ice and add your ingredients to the glass. Now give it a good shake. Not one of those quick 1,2,3 shakes and done, but a good proper shake. You should feel the shaker getting super cold in your hand before you stop. In any drink which calls for shaking with ice, water is an unstated ingredient in the drink. Not enough ice or a lazy shake will not give you the proper dilution to you drink.

If you think these items can't make enough difference, I challenge you to try before you doubt.

[ Edited by: jwtiki 2011-01-13 15:57 ]