Mai Tai 4

1.5 ounce of  Rum 
0.5 ounce of  Orgeat Syrup 
0.5 ounce of  Curacao 
0.5 ounce of  Sweet & Sour mix
3 ounces of  Pineapple Juice
1 ounce of  Rum 
0.5 ounce of  Rum 

Layer each ingredient in large punch glass. Add crushed ice and float 151 rum on top.
Serve with straws.

Mai Tai 5

1 Part Curacao 
1 Part Lime Juice
1 Part Simple Syrup
1 Part Amaretto
1 teaspoon of Grenadine
2 Parts Rum 
2 Parts Rum 

Mix well. Add ice. Garnish with orange slice and cherry. Optional: add bruised spearmint leaf 

Mai Tai 6 

12 ounces of  guava juice
12 ounces of  Pineapple Juice
6 ounces of  Rum 
3 ounce of  Rum 
To Taste Rum 

In a pitcher, mix the guava juice, the pineapple juice, the dark rum, and the meyers rum. chill. serve over ice with a little lemonhart 151floated on top.

Mai Tai 7

1 ounce of  Dark Rum
1 ounce of  Bacardi Light Rum®
0.5 ounce of  Curacao 
0.25 ounce of  Simple Syrup
0.25 ounce of  Orgeat Syrup 
2 Slices Lime 

Cut lime in half; squeeze juice over shaved ice in a mai tai 

(double old fashioned) or a Collins glass; save one spent shell. Add remaining ingredients, and enough shaved ice to fill glass. Hand shake. Decorate with spent lime shell, fresh mint, and a fruit stick. 

Notes: Myers dark rum is a good choice for the "dark Jamaican" rum. One can buy Trader Vic Mai Tai rum that substitutes for the two in the recipe. Rock candy syrup is sugar syrup made with about 2 cups sugar to 1 cup water. Just dump it in a pot, and boil until the crystals disappear. Orgeat syrup is sweet almond syrup, and is available in good liquor stores.


Mai Tai 8

1 ounce of  Myer's® Dark rum
1/4 ounce of  Orange Curacao
1 ounce of  Lime Juice
1 teaspoon of  Sugar 

Shake with ice. Strain over ice into cocktail glass. Garnish with lime and pineapple stick.