2.00 fl Rum, light
1.00 tb Grenadine
1.00 tb Orgeat (Almond syrup)
1.00 fl Triple sec
1.00 tb Lime juice
0.50 t Powdered sugar

Shake with ice and strain into an old fashoned glass 1/2 filled with
crushed ice. Garnish with cherry and pineapple wedge.


Trader Vic's Mai Tai


1 ounce dark rum
1 ounce light rum
1/2 ounce orgeat (almond syrup)
1/2 ounce orange curacao or triple sec
1/4 ounce grenedine syrup
Juice from one lime, cut in half for garnish
Fresh mint or orange slice & cherry for garnish

Hand shake or blend all ingredients, pour over 15-ounce glass of cracked or crushed ice and garnish.


1 1/2 oz orange juice
1 1/2 oz unsweetened pineapple
1oz light rum
1oz dark rum
1oz sweetened lime juice
1/2oz orange liqueur
Cracked ice

Mai Tai #3

2 oz. light rum
2 oz. dark rum
4 oz. pineapple juice
3/4 oz. sweet & sour
float 151 on top

Serve in highball

Mai Tai
1 oz. light rum
1 oz. anejo (or dark) rum
1 oz. triple sec
1/2 ox. lime juice
2 tspns orgeat syrup (almond liquer like Creme de Noyeaux)
2 tspns grenadine

2 oz Rum
1 oz Triple Sec
1 tbsp Grenadine
1 tbsp Lime Juice
1 tsp Powdered Sugar

Shake with ice and strain into large glass 1/3 full
with crushed ice. Garnish with cherry or a
favorite fruit using a drink spear.


1/2 tsp. powered sugar
2 oz. rum
1 oz. triple sec
1 tbsp. orgest or almond flavored syrup
1 tbsp. grenadine
1 tbsp. lime juice
1 dash 151 proof rum (optional)
Shake ingredients ( all ingredients except the optional rum) and strain into a large
old-fashioned glass about 1/3 full with crushed ice.
Decorate with a maraschino cherry speared to a wedge of preferably fresh pineapple.
For a hair-raiser, top with a dash of 151 proof rum, and for a Hawaiian effect, float an orchid on each drink.
Serve with straws.
Makes one drink

Mai Tai (I)
2 oz. light rum
2 oz. sour mix
1/2 oz. amaretto
1 oz. curacao orange liqueur
Splash of grenadine

Mai Tai (II)
1/2 oz. orange curacao
1/4 oz. rock candy syrup
1/4 oz. orgeat syrup
1 oz. dark Jamaican rum
1 oz. Martinique rum