Mai Tai - Mama's Fish House
Having been to Mama's Fish House you might have enjoyed their bar as well as the fresh fish. This is a first stop in Maui for me and this is the first thing I order. This is the actual recipe.
Having been to Mama's Fish House you might have enjoyed their bar as well as the fresh fish. This is a first stop in Maui for me and this is the first thing I order. This is the actual recipe.
- Carbohydrate 6.62167 g
- Cholesterol 0 mg
- Fat 0.05912 g
- Fiber 0.185800002768636 g
- Protein 0.24204 g
- Saturated Fat 0.004968 g
- Serving Size 1 1 Serving (146g)
- Sodium 2.076 mg
- Sugar 6.43586999723136 g
- Trans Fat 0.027076 g
- Calories 217 calories
Step-by-step
- Pour light Rum on ice in glass.
- Add juices & orgeat sugar syrup & 1/2 of the curacao, grenadine
- Float dark Rum and give it one quick stir.
- Rest or the orange curacao & grenadine splashes.
- Garnish with a lime wheel, umbrella & cherry, and tropical flower.
Floating the dark rum directly onto the surface requires a slow pour over the back of a bar spoon to prevent the liquor from instantly plunging into the lighter citrus base. Achieving this distinct separation relies entirely on the density difference between the heavy aged alcohol and the aqueous juices below. Many home bartenders ruin this drink by purchasing pre-made sweet-and-sour mixes that contain artificial preservatives and excessive corn syrup, masking the delicate floral notes of the required orgeat syrup. Real almond syrup introduces genuine benzaldehyde compounds that chemically bind with the esters in the rum, creating a cohesive aroma profile rather than a cloying sugar rush. Freshly squeezed lime juice is mandatory because bottled citrus loses its volatile organic acids within twenty minutes of exposure to air. Squeeze the fruit immediately before building the drink, straining out any pulp larger than 0.5 millimeters to keep the mouthfeel clean and sharp. Measuring precisely one ounce of light rum alongside an equal measure of pineapple juice establishes a stable foundational body for the modifiers. Orange curacao and pomegranate grenadine must be added in measured splashes rather than heavy pours, or the resulting beverage turns overly murky and loses its amber gradient. Fill the glassware with crushed ice rather than large cubed ice cubes to maximize the surface area in contact with the liquid, chilling the entire volume down to 34 degrees Fahrenheit within five seconds of stirring. Give the glass precisely one quick agitation from the bottom upward using a long-handled spoon, then layer the remaining curacao and grenadine splashes across the crown just before serving. Consume the drink immediately while the temperature remains below 40 degrees Fahrenheit, because melting ice rapidly dilutes the alcohol percentages and alters the acid-to-sugar balance beyond recognition.
