I am not a purist but I build a mai tai most weekend afternoons (especially if I can budget a later nap). I like 3 oz of rum instead of 2, and quite a bit of mint in the shaker. I use Smith & Cross, Pusser’s Navy, and any on hand of a Jamaican or other dark, including Planetary, Myers in an emergency, Zacapa 23 If I’m feeling fancy, then 0.75 oz of dry orange curaçao (or Gran Marnier if I run out) and between 0.5-1.0 oz of orgeat, dictated by how tart and juicy are the limes on hand. I have been surprised how many bartenders at upscale bars are not familiar with the traditional recipe, but most are willing to give it a go, with varying success and final price charged.
When I read Vic’s description of a Martinique Rhum, the currently available rum that seems closest to me is Worthy Park 109 (dark, Jamaican style, hint of the Demerara). That why I suggested it here, not because I want all Jamaican rum. I don’t think the Holmes Cay is a good sub in this recipe, at least based on how Vic described the rum. Again I will emphasize that the Holmes Cay just by itself is really fantastic in a Mai Tai, and very approachable.
I agree with you, I’d love to see a French rum made in this style with caramel color.
I understand what you're saying. But from my perspective, the WP109 is taking the role of the Red Heart / Coruba, which Vic switched to after solely using W&N 15. So, in that regard, it's targeting Vic's 1st Adjusted Formula.
The 1950s Saint-James that I tasted had caramel notes but (to my palate) didn't have the signature Jamaican funk. Ditto for an old Negrita I've tried, but of which were on Vic's list.
To my knowledge, there's no commercially available taste equivalents to the old Charleston/Chavet/Negrita/etc.... That being the case, it doesn't seem to make sense to chase the 2nd Adjusted Formula. But I do think folks should check out the HC Traditionnel since it's a flavor is something relatively few people have experienced.
I am not a purist but I build a mai tai most weekend afternoons (especially if I can budget a later nap). I like 3 oz of rum instead of 2, and quite a bit of mint in the shaker. I use Smith & Cross, Pusser’s Navy, and any on hand of a Jamaican or other dark, including Planetary, Myers in an emergency, Zacapa 23 If I’m feeling fancy, then 0.75 oz of dry orange curaçao (or Gran Marnier if I run out) and between 0.5-1.0 oz of orgeat, dictated by how tart and juicy are the limes on hand. I have been surprised how many bartenders at upscale bars are not familiar with the traditional recipe, but most are willing to give it a go, with varying success and final price charged.
When I read Vic’s description of a Martinique Rhum, the currently available rum that seems closest to me is Worthy Park 109 (dark, Jamaican style, hint of the Demerara). That why I suggested it here, not because I want all Jamaican rum. I don’t think the Holmes Cay is a good sub in this recipe, at least based on how Vic described the rum. Again I will emphasize that the Holmes Cay just by itself is really fantastic in a Mai Tai, and very approachable.
I agree with you, I’d love to see a French rum made in this style with caramel color.
I understand what you're saying. But from my perspective, the WP109 is taking the role of the Red Heart / Coruba, which Vic switched to after solely using W&N 15. So, in that regard, it's targeting Vic's 1st Adjusted Formula.
The 1950s Saint-James that I tasted had caramel notes but (to my palate) didn't have the signature Jamaican funk. Ditto for an old Negrita I've tried, but of which were on Vic's list.
To my knowledge, there's no commercially available taste equivalents to the old Charleston/Chavet/Negrita/etc.... That being the case, it doesn't seem to make sense to chase the 2nd Adjusted Formula. But I do think folks should check out the HC Traditionnel since it's a flavor is something relatively few people have experienced.