+
Cocktails & Spirits

Maitairita (margaritai?)

ncyankee101 | Sep 15, 201101:22 AM     4

So I have been experimenting with some different rums for use in a mai tai, even tried some cachaca (interesting paired with cruzan blackstrap). At some point (aided by rising BAC I am sure) it occurred to me that mai tais and margaritas were not that far off - both have lime and orange liqueur - so I decided to sub 2 oz Tequila for the rum in a mai tai and see what happened.

It was good IMSBO. (sb = somewhat buzzed)

I was curious to see if anyone else had tried this, what they thought, and which of my names they like better.

Here is what I used - really almost the same as the often used 2:1:1 margarita but with orgeat subbed for half the triple sec, and 1/4 oz simple syrup, slightly light on the lime juice

2 oz tequila (el jimador repo)\

3/4 oz lime juice

1/2 oz orange liqueur ( I used harlequin)

1/2 oz Orgeat syrup

1/4 oz simple syrup (i used agave nectar)

shake with ice, strain over crushed ice. (what is the benefit of straining over fresh ice?)

I also tried this recipe with 2 oz Bourbon (OGD 86 proof). It was good, IMEMBO. (even more buzzed)

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.