Mai Tai

The classic Mai Tai. This is very slightly adapted from the Smuggler's Cove recipe which is itself a minor tweak on the Trader Vic's recipe. I use a bit more orgeat, based on Latitude 29's recipe and a split of Demerara rum and Jamaican rum, usually El Dorado 5 Year and Appleston Estate Signature Blend. Many people opt for either all Jamaican rum (2 oz of Appleton 12 year is common) or a split of Jamaican and AOC Rhum Agricole. There is also Denizen Merchant's Reserve, which was specially formulated based on the input of several tiki historians to create the best and most authentic version currently possible of Trader Vic's 1944 Mai Tai.

For the Orange Curaçao component I really like Smuggler's Coves recommendation of Pierre Ferrand dry curacao. Using a Triple Sec such as Cointreau will get you a sweeter, more orangey flavor.

If you're really curious about the best rum to use here, you've got some reading to do. A lot of research has gone into that and there are many great variations. Many prefer a Jamaican rum and AOC Martinique Agricole mix, which is what the official Trader Vic's recipe got switched to at some point in history. I personally make mine with El Dorado 5 year, which is a Demerara rum. Sometimes I do split that with Smith and Cross. Try adding a float of Plantation OFTD for some extra depth and kick as well.