Phum Sila-Trakoon, the Chef de Bar of Le Croco Bleu in Berlin, and one of three German finalists in the Bacardi Legacy Competition heading for the global finals in San Francisco this April, shows us the technique behind the the Yuzu Mai Tai at Le Croco Bleu, one of their most popular cocktails. Le Croco Bleu only works with Michelin-star experienced staff comprising three bartenders and two service staff, who provide classes for bartending schools and academies from around Germany that come to learn about the bar's style of service and preparation.
The aged depth of Bacardi Ocho contributes mellow notes of prune, apricot, nutmeg and vanilla to the mai tai's profile.
Vanilla and almond notes come through Bacardi Superior with distinctive smoothness.
Subtle yuzu flavors are captured in the foam atop this nontraditional take on a tiki cocktail.
The Yuzu Mai Tai at Le Croco Bleu is served with a tasting spoon of the classic 60’s German comfort food staple, “Hawaii Toast,” comprised of toast, 2 slices of classic ham, pineapple, regular cheese, and spicy paprika cream.
To make a Yuzu Mai Tai
- 1 ounce Bacardi Ocho
- 1 2/3 ounces Bacardi Superior
- 1/3 ounce Appleton VX Jamaican Rum
- 2/3 ounce fresh lemon juice
- 1/3 ounce Wray & Nephews Overproof Rum
- 1/3 ounce almond syrup
- Yuzu foam (recipe below)
Measure out Bacardi 8 yr, Bacardi Superioro, Appleton VX Jamaican Rum, lemon juice and add each to your shaker. Measure out ⅓ ounce of Wray & Nephews Overproof Rum. Light the rum on fire to burn off the alcohol, but so that the flavor of the caramel notes from sugar molasses remains. Add to shaker. Measure out ⅓ ounce almond syrup, add to shaker. Add ice to the shaker and shake all of the contents for 30 seconds. Double strain the drink into a frosted glass, without ice. Serve the yuzu as foam on top of the drink using a whipping siphon (see below for recipe).
The Yuzu Mai Tai at Le Croco Bleu is served with a tasting spoon of the classic 60’s German comfort food staple, “Hawaii Toast” comprising a layer of toast, 2 slices of classic ham, pineapple, regular cheese, and spicy paprika cream. The cheese is melted upon serving the drink at the customer's table.
To make yuzu foam
- 2 egg whites
- 22.3 ounces (or 660 milliliters) yuzu essence or liqueur (Le Croco Bleu sources its yuzu essence from Japan; you can purchase yuzu liqueur or make your own)
- 12.3 ounces (or 350 grams) almond syrup
Mix yuzu essence and almond syrup, combine with egg whites and pour into siphon.