I actually went to a school for bartending and the way we learned to make a
Mai Tai was...
1oz. light rum
1oz. dark rum
1/2oz triple sec
3oz. orange juice
3oz. sweet & sour
top with 1/2oz. of grenadine
garnish with a cherry :-)
My customers love them!
> > > Made a variation of the original recipe for my restaurant...
> > >
> > > c/c needed, may be a little sickly...
> > >
> > > Rum, OJ, Pineapple and lemon juice
> > > plus a double vodka and more grenadine then usual.
> > >
> > > Mix in shaker for 3 minutes letting air out every 10 to 15
> > > seconds.
>
>
> > That bears so little resemblance to a proper Mai Tai it may as well
> >
> > have a new name.
>
>
> I was thinking the same thing. Other than rum, what exactly makes
> that like a Mai Tai? I suppose some places use grenadine but even
> allowing that it's a thin connection. Still, it's better than what I
> expected when I opened this thread: a rum-based Bloody Mary with
> fruit juices added.