Mai Tai I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 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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Cooking Level: Intermediate

Home Town: Eagle River, Alaska, USA
Living In: Boston, Massachusetts, USA

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Photo by Sarah Stone
Reviewed: Oct. 28, 2011
I used a passion fruit rum instead of regular light rum. Very good drink. I find it's helpful to keep those little 6 oz pineapple juices on hand for drinks like this!
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Photo by Sarah Stone

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Reviewed: Jul. 30, 2010
yum!!
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Reviewed: Sep. 22, 2007
this didnt taste like a mai tai, I had to add a lot to it. no one liked it the way it was to begin with.
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Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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Reviewed: Jun. 25, 2006
Oh baby, one of these in my hand, close my eyes and I am almost back in a tropical setting! Thanks :)
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Reviewed: Dec. 30, 2002
brings me back to the beach. Wonderful.
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Reviewed: Nov. 22, 2002
Very tropical! Loved it!
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