Buzz’s Famous Mai Tai Recipe

Prepare glass

Fill a double old-fashioned glass or tiki mug with crushed ice to chill while you prepare the cocktail.

Build and shake

In a cocktail shaker, add 1.5 oz Bacardi Superior, 0.75 oz Bacardi Gold, 2 oz Trader Vic's Mai Tai mix, 0.5 oz fresh lime juice, 0.25 oz orgeat syrup, and 0.25 oz simple syrup (optional). Add a handful of ice to the shaker (enough to fill it halfway). Secure the lid and shake vigorously for 10–12 seconds until well chilled.

Strain and serve

Dump the crushed ice from the glass and refill about two-thirds full with fresh crushed ice. Double-strain the shaken mixture into the prepared glass over the crushed ice to remove small shards of ice and any pulp.

Float the dark rum

Carefully pour 0.5 oz Myers's Rum over the back of a bar spoon so it floats on top of the drink. Pour slowly and close to the surface to maintain the float.

Garnish and finish

Garnish with a sprig of fresh mint (clap the mint between your palms to release aroma before placing), a lime wheel or wedge, and an optional maraschino cherry on a pick. Serve with a short straw and a stirrer so the guest can mix the float if desired.

Serve immediately while cold. Yield: 1 cocktail.