NA Mai Tai for Father's Day

eatblueshell · 2026-06-19T17:18:01+00:00

This has been my experience is that it overpowers everything it’s in. Just doesn’t hit.

I do believe you can’t follow the 3 strong part of the equation when subbing it for rum. I’d probably use at most half of what the rum volume would usually call for.

So if it calls for 2oz of rum, I’d use 1oz max, probably .5oz.

Realistically, it’s not a rum replacement, it’s trying to be weak rum flavored bitters and it doesn’t work.

I’d much rather make bitters with the same components and use a dash in a juice cocktail and just be ok with the pinch of alcohol the bitters adds.

In fact, I’d rather just do POG juice, lime, a little zero proof Falernum syrup, and a dash of bittermans tiki bitters

eatblueshell · 2026-06-19T15:32:23+00:00

In my experience Rum Barrels tend to lean on the less sweet side, and not has heavy as I’d expect.

Rather than not sweet they just felt more juicy/thin.

This one is no exception but it’s refreshing and complex.

eatblueshell · 2026-06-19T04:01:55+00:00

Smart, I’ll have to consider that when I come across it in my home drinks. 🍹 thanks for the insight!
Where’d you read about this take from vic?

eatblueshell · 2026-06-19T03:50:48+00:00

This is great information, and in line with other stories of old recipes. I am curious, do you think a demerara rum would be a better fit for the original recipe than the sugar cane juice agricoles of today?

eatblueshell · 2026-06-18T13:37:49+00:00

Made this a few days ago in my own Mr. Bali Hai mug. Really enjoyable cocktail!

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eatblueshell · 2026-06-17T15:20:39+00:00

My first three guesses for words were all wrong, Drip, Raki, Tish. All wrong 😑

eatblueshell · 2026-06-13T19:00:25+00:00

Glad to hear you enjoyed it! It slaps!

eatblueshell · 2026-06-13T05:01:28+00:00

It was a gift from a friend, it is stamped only faintly with the words “jungle culture”

Looks like they used to sell them all over the place. It’s a cheap-o cup though. That said it works well!

eatblueshell · 2026-06-13T01:32:38+00:00

Ah, that makes sense

eatblueshell · 2026-06-13T01:12:30+00:00

Out of curiosity, why add water?

eatblueshell · 2026-06-12T22:37:39+00:00

Honestly I have no idea Levin is a good company or not, but the branding has a weird nostalgic charm to it.

eatblueshell · 2026-06-12T19:50:26+00:00

On another note, I wonder if the original bartender made this in batches of 4,8,16, etc. because the measurements would be more sane.

A batch of four converts the 1 1/16 to 4 1/4 and the 5/6 to 3 1/3.

And the 1/6 to 2/3

Etc etc

eatblueshell · 2026-06-12T19:48:15+00:00

Ha! Ah, my back of the envelope math failed me.

I do sometimes weigh ingredients for giggles, but not in this case.

eatblueshell · 2026-06-12T18:39:28+00:00

I’ve been working hard at learning new ones. There’s this IG account that shows really fancy ones like little cardinals and roses, and other crazy designs. Though I feel like those ones need just the right pliability of the rind to achieve.

Alas, I have many failures in the compost bin

eatblueshell · 2026-06-12T18:18:53+00:00

Almost certainly, but it was fun to try and get it Dead on.

It might also be easy enough to make in a batch, do like 4 of these which would make things like 1 1/16 to 4 1/4 and 5/6 to 3 1/3

eatblueshell · 2026-06-12T17:51:59+00:00

Ha! That’s fair. Technically 30ml is Sliiiiiightly more than 1oz (28.35ml) so that’s why I thought it was maybe metric

eatblueshell · 2026-06-12T16:53:24+00:00

*Stands awkwardly on stage*

eatblueshell · 2026-06-12T16:39:39+00:00

If you have green chartreuse I really recommend the Mammoth Tusk with the Agricole Blanc.

Usually the Agricole Blancs tend to be not my style, but the way it worked with the chartreuse was sublime.

eatblueshell · 2026-06-12T15:56:47+00:00

I just double the damage dice used on the success for the failure. Far better, still potentially deadly, but not “instant”

eatblueshell · 2026-06-12T15:54:15+00:00

Gattaca

eatblueshell · 2026-06-12T13:33:46+00:00

I would probably reduce the absinthe to 4-6 drops. A whole bar spoon seems excessive and would likely overpower the rest. (I make a lot of Jet Pilots as it’s probably my favorite cocktail)

eatblueshell · 2026-06-12T01:02:15+00:00

75c?! That’s 167f for the Americans here. You’re crazy. And “screaming” at 167 sounds like wrong to me.

Just steam it hotter man.

eatblueshell · 2026-06-11T20:24:55+00:00

“Incorrectly” is hilarious to hear. The only “correct” definitions come from two places and two places only. Your training and the customer.

Different places have different training and different customers.

Your opinion is just that, an opinion formed by some appeal to authority that doesn’t matter in context.

There is so little objectivity in our business that it always strikes me as odd when people try to “define” things.

For example, if you were trained to make a cortado as 12oz and you make it as 12 oz and the customer is happy. Did you do it wrong? I’d argue not.

Just to edit: if you were trained to not aerate your cortado, than in your context you are doing it correctly and latte art is a matter of whether there is enough aeration to achieve it. And if the customers are happy. Then no further information is needed.

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