Add the Flor de Caña 4yr rum (1 oz), Myers's Dark Rum (1 oz), Bols Orange Curaçao (1/2 oz), orgeat syrup (1/2 oz), and fresh lime juice (1 oz) into a cocktail shaker. If you prefer a slightly sweeter Mai Tai, add 1/4 oz simple syrup.

Add ice and shake

Fill the shaker with ice, cap it, and shake vigorously for about 10–12 seconds until the exterior of the shaker is frosty and very cold.

Serve & Garnish

Prepare glass

Fill an old-fashioned glass or a double Old Fashioned/Tiki glass with crushed ice (about 1 cup).

Strain

Double-strain the shaken cocktail over the crushed ice using a Hawthorne strainer (and a fine mesh if desired) so the drink sits atop the crushed ice.

Float dark rum

Carefully pour the Myers's Dark Rum (reserve about 1/4 oz if you wish to float) over the back of a spoon onto the top of the drink to create a dark rum float that will cascade into the cocktail. Alternatively, pour the remaining 1 oz dark rum gently over the top for a bolder flavor.

Garnish

Garnish with a mint sprig tucked into the ice (slap the mint between your palms once to release aroma), and add a lime wheel or half-shell lime on the rim. Optionally add 2 dashes of Angostura bitters on the top of the crushed ice for aromatic complexity.

Serve immediately with a short straw. Encourage the drinker to sip through the float so they experience the layered flavors.