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 Message 5783 of 20656 in Recipe Exchange
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Subject: Re: creme de almond
From: Kent Garber
Posted: Tue Apr 9. 2002, 18:22 UTC
Followup to: "Re: creme de almond"  by lulu  (Tue Apr 9. 2002, 13:06 UTC)
http://www.cocktail.com/recipes/t/TikiMaiTai.htm

Tiki Mai Tai

1 1/2 oz Virgin Island rum
1 oz creme de noya 
3/4 oz triple sec 
equal parts pineapple juice and sweet & sour mix 

Mix all ingredients in blender with ice. .

Submitted by Sea World's, Polynesian Luau, Orlando, Florida.
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http://www.post-gazette.com/food/vegasf.asp

Mai Tai
 1/2 ounce Bacardi Light
 1/2 ounce Creme de Noya or Amaretto
 1/2 ounce Triple Sec
 3 ounces pineapple juice
 1.5 ounces orange juice
 1.5 ounces sweet & sour mix
 1/2 ounce Meyer's dark rum

Combine all ingredients; mix well. Fill a 16-ounce glass with ice. Pour in Mai 
Tai and serve. Serves 1.
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http://www.io.com/~beckerdo/aleknights/recipes.html

Mai Tai

0.75 oz. Rum 
0.75 oz. Triple Sec 
0.75 oz. Creme de Noya 
2 oz. Orange Juice 
2 oz. Minute Maid Limeade 
0.25 oz. 151 Rum 

Pour contents in shaker with ice, shake. Strain into glass of ice. Serve with 
fruit wedges.


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