Following up on yesterday’s post, I found this recipe online and it seems to be much closer to what I remember of the potent Mai Tai from the Bali Hai restaurant in San Diego.
This version omits the Orgeat, the key ingredient in a Mai Tai, and suffers for it. This tastes like the Bali Hai Mai Tai that I remember though, so I’ll compare this to the one served there when we visit on April 5th.
Bali Hai Mai Tai (redux)
2 oz Sweet and Sour Mix
1 oz Triple Sec
2 oz Light Rum (I used Cruzan)
2 oz Myers’s Dark Rum
The Bali Hai says that they have sold over 2.7 million Mai Tais since they opened in 1953. Good thing for us is that we’re staying within walking/stumbling distance of the restaurant.