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Joined: May 10, 2004
Posts: 15
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Tiki Royale,
This is exactly what I have been trying to figure out. I have a friend who used to own a Chinese restaurant in Newburyport, but he won't reveal his secret because he still makes the mix for the bar that he owns now. He actually makes the pre-mix down in the basement of the restaurant. They actually taste pretty good, too! I have watched the bartender at the Hawaiian Isle in Plaistow, NH make the maitai pre-mix behind the bar. They start by using a rinsed out bottle of Fee's orgeat syrup. He poured a whole bottle of bols orange curacao into it and then filled the rest with orgeat syrup. When you order one they take a double old fashioned glass and fill it with crushed ice. Then they add light and dark rum, the pre-mix, timmy's sour mix, and a quarter of a lime, squeezed. Then he will just shake it up. I have tried duplicating this at home, but for some reason I cannot get them to taste exactly the same. Perhaps someone will know exactly how to do this!
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