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Mai Tai I
Reviews:
September 14, 2013

I think this is a good base recipe. I'm allergic to coconut so I didn't use the coconut rum. I used 1 ounce Bermuda Gold Rum, 1 ounce Capt Morgan Rum, 1/2 ounce Brandy, 3 ounces orange juice & 3 ounces of pineapple juice, then I added a splash of cherry syrup from the jar of cherries and garnish with cherries and pineapple slice. It reminded me of the Mai Tai's I had in Hawaii!

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