Each week, we order the same cocktail at two different bars for a friendly head-to-head battle. Go to the bars, taste them both and tell us what you like about each by tagging @pghcitypaper on Twitter or Instagram and using #CPBoozeBattles. If you want to be a part of Booze Battles, send an email to food-and-beverage writer Celine Roberts, at firstname.lastname@example.org.
The Drink: Mai Tai
2003 E. Carson St., South Side
Drink: 1944 Mai Tai
Ingredients: Myers dark rum, Myers light rum, triple sec, Curaçao, lime juice, lime-wheel garnish
Our take: This innocent-seeming cocktail packs a serious alcoholic punch. Tropical flavors abound from the Curaçao and citrus. The key descriptive words for this drink are tasty, sour, simple and strong.
Ease Modern Comfort Cuisine
1100 S. Braddock Ave., Regent Square
Drink: Mai Tai
Ingredients: Dark rum; aged rum; mango rum; coconut rum; Pernod; grapefruit, pineapple and lime juices; and pineapple, lime and orange garnish
Our take: This cocktail was incredibly smooth and creamy. The coconut notes and the aged rum balance out the sharpness of the citrus flavors, making it reminiscent of a Creamsicle. Plenty of fresh fruit juice keeps it tart, but not overly sweet, and the garnish made the drink feel like a decadent treat.