opinionated alchemist

The Mai Tai is a difficult drink - no let me rephrase this: bartender are often confused, when it comes to the recipe of a Mai Tai. The main issue is the public. Unfortunately "common customers" love the name "Mai Tai". It reminds them on the tropics - and probably their past vacation there. Different when they went on vacation and drank a "not so great bottle of wine", which they though covered with their glorification of their experience (just to find out at home, that the wine hasn't been that great), the Mai Tai remains in their glorified memory - simply, because most consumers don't make cocktails at home. So people remembered the "romanticized" name Mai Tai - but really didn't had a recollection about it - other than it tasted exotic (and let's face it - cocktails in a vacation destination aren't usually that great or authentic). However there always  has been a Mai Tai. Let's first of all turn to the rivalry ...

As mentioned in my previous post, we are opening a restaurant with a Tiki beverage concept [please don't check for grammar mistakes or alike - I really try to keep you in the loop - though haven't got the usual time, to write up a perfect piece]. Due to the fact, that it was revealed not so long time ago, that the concept is changed to Tiki and the a rather busy holiday season, I could not prepare the infusions for Falernum, Allspice Dram and alike. However I am pretty good in putting 'a' and 'b' together... There is a version in the internets, which features to blend the ingredients for an allspice dram. Neat and interesting. Further Dave Arnold's rapid cavitation infusion would be also a way to go. Now the first concept usually works quite well. However the liquid is a bit cloudy - it is quite difficult to strain the blended pieces of botanical as well. And also the second concept works - however through rapid cavitations, aromas usually are far...