I used to get the best Mai Tai's at Jimmy Wong's on Wabash in downtown Chicago. 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 Pre-made Mai Tai 'mixers' used to be commonly available, but they never gave the same results, and have generally been replaced by margaritta mixers on the store shelves.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 liquirs, 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:

• 1 cup silver Rum
• 1 cup gold Rum
• 1/2 cup Ameretto
• 2 oz (1/4 cup) Grenadine

Combine in an empty 750ml bottle, you're always ready to make a Mai Tai on a moment's notice! Combine 2 to 2.5 oz Mai Tai mixer with 6 oz pinaple juice over ice. Enjoy! (little umbrella optional)

• 1 cup silver Rum
• 1 cup gold Rum
• 1/2 cup Ameretto
• 2 oz (1/4 cup) Grenadine
• 1/4 cup Triple Sec

Treaking the recipe, this one is a little too sweet, but the triple sec improves the profile.

• 10oz (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

Another tweak, hoping to cut the sweetness a little…

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

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.)