We’ve all enjoyed a rum and coke also known as a Cuba Libre, but next time you’re mixing drinks and someone asks for one, try this variation instead. This drink packs a quicker punch, so keep your eye on the drinker. You don’t want to find them asleep in your cat box when you’re cleaning up.

Here we go –

Shake rums, cola, lime juice and sugar with ice in a shaker. Strain into cocktail/martini glass. Twist a slice of lime peel over drink and sink into glass. They’ll want another.

I read a different recipe for this drink every freakin’ time I open a new bar bible. I honestly don’t believe I’ve ever read the same description twice although they all do seem to result in drinks that taste a lot alike. The Mai-Tai calls for orgeat syrup, an almond syrup that I’ve never been able to find…and I’ve looked, so I came up with my own substitution.  Gosh, how I love a good Mai Tai. A while back, I picked up a big ceramic tiki-hut with a spout pour. I never looked back. I just fill the hut up with Mai Tai, invite a bunch of friends over and get settled in for an interesting evening.  Like the Martini, the Mai Tai has the hidden ability to turn any partaker into a ramblin’, opinionated, life-of-the-party. One of those drinks you just have to sip, then sit back and watch life unfold in front of you.

Here we go – (multiply by a large number)

• 2 oz Dark Rum
• 1 oz Apricot Brandy
• 1 oz Curacao
• 1 oz Light Rum
• 3 oz Limejuice
• 3 oz pineapple juice

1 oz Almond Syrup (I find mine in the baking aisle of the supermarket.  This is the orgeat syrup substitute…Please don’t kill me mai tai purists…I tried to find your syrup, I did)

Mix everything up in a tall glass, tiki mug or bucket, pour over ice. Garnish a Mai Tai with straw, a pineapple spear and a little paper umbrella. After three, tell your guests you’ll see ‘em all again the next day and sit back down for another.