====== Mai Tai ======

I used to get the best Mai Tai's at Jimmy Wong's on Wabash in downtown Chicago (45 years ago). Unfortunately they are no more. Pre-made Mai Tai 'mixers' used to be commonly available, but they never gave the same results, and have generally been replaced by margaritta mixers on the store shelves. I realized that the complexity of a Mai Tai is the liquors, not the fruit juice, so here is my recipe for a mixer that will let you throw together a decent Mai Tai with minimum effort:

===== Mai Tai Mixer =====

  * 10 oz (1 ¼ cup) silver Rum
  * 10 oz (1 ¼ cup) gold Rum
  * 4 oz (½ cup) Ameretto
  * 2 oz (¼ cup) Grenadine
  * 2 oz (¼ cup) Triple Sec

If you prepare the mixer ahead, you're never more than a few seconds away from a Mai Tai!

Use 2 oz mixer (more or less to taste), add 6 oz Pineaple juice (I keep a few 6 oz cans in the fridge), ice. Finish with fruit garnish and little unbrella.

===== Other Mai Tai References =====

==== Main Street Pour House - Woodstock, IL ====

  * Light Rum
  * Dark Rum
  * Amaretto
  * Orange and Pinaple Juice
  * Grenadine

==== Le Maitai ====

From a Tahiti postcard.

  * 3 cl rhum blanc (light rum)
  * 3 cl de rhum ambre (dark rum)
  * 3 cl de triple sec
  * 3 cl de jus de citron vert (lime juice)
  * 1 cl de sirop de grenadine
  * 1 cl de sirop sucre de canne (corn syrup)

Frapper le tout dans un shaker et servir dans un verre a moitie re \\ moitli de glace, avec un trait de jus d'ananas. (Beat everything in a shaker and serve in a half-reed glass \\ half of ice, with a dash of pineapple juice.)