From the Dorado Beach Hotel, Puerto Rico, circa 1962. An unpublished recipe from an annotated Dorado Beach cocktail menu. Compare this "Atlantic Hawaii" version of the Mai Tai with the original.

Ingredients

• 1
  oz
  of Blended Lightly Aged (Gold) Rum
  (use Puerto Rican rum)
• 1
  oz
  of White overproof rum
  (use 151-poof Puerto Rican rum)
• 0.375
  oz
  of Orange Curaçao liqueur
• 1.25
  oz
  of Lemon juice
• 0.375
  oz
  of Orgeat Syrup
• 0.375
  oz
  of Sugar syrup (rich) 2 sugar to 1 water

Steps

• Shake well with 2 cups of crushed ice. Pour unstrained into a coconut cup. Garnish with lemon wedge, pineapple slice and cocktail cherry.