🔴 LIVE! Battle Box: Orange Liqueurs in Mai Tais. Does it Matter?

Tonight on Dr. Cush's Exotic Drinks, we're throwing down in the Battle Box to answer a classic cocktail question: Does your orange liqueur matter in a Mai Tai? We’re testing Triple Sec, Cointreau, and Grand Marnier in a head-to-head-to-head Mai Tai showdown.

Before we taste, Dr. Cush takes you through the fascinating history of these essential orange liqueurs:

Triple Sec originated in France in the 19th century, a dry, clear orange liqueur typically made from the peels of bitter and sweet oranges. It quickly became a staple in European and American cocktails, known for its bright citrus flavor and versatility.

Cointreau, introduced in 1875, is a premium version of triple sec, crafted in Angers, France. With a more refined balance of sweetness and bitterness and a higher alcohol content, it became a favorite among bartenders and remains a cornerstone of classic cocktails like the Margarita, Sidecar, and Cosmopolitan.

Grand Marnier, launched in 1880, is a blend of Cognac and bitter orange liqueur, giving it a richer, more complex character. Technically a curaçao rather than a triple sec, Grand Marnier brings depth and warmth to cocktails—and sometimes controversy to recipes like the Mai Tai.

Speaking of which: The Mai Tai, created in 1944 by Trader Vic, is one of the most beloved and debated drinks in tiki history. Originally a showcase for a rich, aged Jamaican rum, it also included lime juice, orgeat, rock candy syrup, and orange curaçao. But as tiki culture evolved, substitutions crept in—especially when it came to that orange liqueur.

So tonight we ask: Is orange curaçao the only way, or can Cointreau or Grand Marnier compete?
Does changing the liqueur change the soul of the drink?
Let’s find out—live.

Grab your shaker and join the experiment.

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Видео 🔴 LIVE! Battle Box: Orange Liqueurs in Mai Tais. Does it Matter? канала Dr. Cush's Exotic Drinks