> Of course, to be fair, even this might not work. There are some bars
> that are so protective that it's only managers or selected people
> that know how to make it and the drink is made in advance in a large
> batch. Think of the Hand Grenades in New Orlean's, there's only one
> place that's supposed to make them and it's never made in front of
> customers but instead contained in a large tank to be fast-poured
> instead.
This is very true as well. A lot of the bars and restuarants here in Hawaii
will make large batches of Mai Tai (speed poured from bottles, gallon jugs or
juice bubblers, and then dark rum floated on top) since they are so popular
with the tourists, and it seems like each place has its own special secret
recipe that makes their Mai Tai just a little different from each place that
also offers Mai Tais.