Starting to write down our drinks again…

Tasting Notes

Rory: It’s been a bit since we’ve done a drink write-up! We packed all our camera equipment, and it was a mess, and … Now we’re behind.

Starting back with a Mai Tai. We’ve gotten a different orgeat (liquid alchemist, vs the small hand we were using before), which I like a lot more–there’s less bitter almond flavor. We did a rum blend, a bit heavy on the Jamaican: equal parts Hamilton Pot-Still, Smith & Cross, OFTD, and Doorly’s XO

There’s a lot of funk, but not overwhelming; it’s well-rounded to me. There’s a bright warmth from the curacao and lime juice. Lately, I’ve been cutting down lime juice in most drinks by 1/4oz (1oz->3/4oz, 3/4oz->1/2oz), but I didn’t here; I’m glad I held off, because this is the right amount. The Alchemist orgeat gives some creaminess without the overwhelming and (to me!) offensive bitter almond notes.

We had to sacrifice proper form in one regard; no crushed ice. The ice tray life is harsh.

Ryan: We’ve temporarily moved while our house is being worked on. So we took a break, but we want to write down what we’re doing again. We’ve mixed a few drinks here (and we should write down some of those!) but we finally decided to take a picture and write tasting notes again.

We did a Mai Tai with a different rum blend (“why not just use a bunch of rums we like?") along with a new orgeat. I think this one is pretty solid; the rum blend is definitely better than just using the Denizen, for example. Adding the OFTD is neat; there’s a bit more burn and the extra proof helps the rum flavors hold up a bit better. There’s a lot of Jamaican funky notes, but it doesn’t punch you in the face; instead it just feels very full-bodied. I also do think I like the orgeat better than the small hands one.

(We also got neat new rocks glasses, which is maybe what inspired the post)

Recipe

• 3⁄4 oz lime juice
• 1⁄4 oz Smuggler’s Cove Mai Tai syrup (see note)
• 1⁄2 oz Liquid Alchemist orgeat
• 1⁄2 oz Pierre Ferrand Dry Curacao
• 1⁄2 oz Plantation O.F.T.D. blended rum
• 1⁄2 oz Hamilton Jamaican Pot Still Black rum
• 1⁄2 oz Smith & Cross Jamaican rum
• 1⁄2 oz Doorly’s XO Barbados rum

Shake with crushed ice and open pour into a double rocks glass. Garnish with used spent lime shell and mint sprig.

Smuggler’s Cove Mai Tai syrup:

• 2 cups demerara sugar
• 1 cup water
• 1⁄4 tsp vanilla extract
• 1⁄8 tsp salt Bring water to just below a boil, reduce to a simmer, add sugar and whisk until totally disolved. Remove from hea and add vanilla and salt.

Source: Smuggler’s Cove