Mai Tai

The Mai Tai is perhaps the canonical Tiki cocktail and there are innumerable recipes for it. Here are a number of them:
The first three of the following recipes are provided by Trader Vic's to The Search for the Ultimate Mai Tai website.

Recipe #1

The Original Trader Vic Formula - 1944

• 2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
• Add juice from one fresh lime
• 1/2 oz Holland DeKuyper Orange Curacao
• 1/4 oz Trader Vic's Rock Candy Syrup
• 1/2 oz French Garnier Orgeat Syrup
• Shake vigorously.
• Add a sprig of fresh mint

Recipe #2

"Old Way" Trader Vic Mai Tai Formula - 1997

• 1 oz Fine Jamaican rum (15 or 8 year old)
• 1 oz Martinique rum (St. James)
• 1/2 ounce Orange Curacao
• 1/2 ounce Orgeat syrup
• Juice from one fresh lime (about 3/4 ounce)
• Mix and serve as in the Original Formula

Recipe #3

Today's Trader Vic Mai Tai

This recipe is very close to what Trader Vic's restaurants apparently serve today:
Ingredients:

• 1 oz gold rum
• 1 oz dark rum
• 1 oz triple sec
• 1/2 oz lime juice
• 1/2 oz Orgeat syrup
• Garnish: maraschino cherry, pineapple, mint sprig

Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.

Recipe #4

Don the Beachcomber Mai Tai

This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum, which is now difficult to obtain in the United States except from a single supplier in Seattle, is a flavored Caribbean syrup with a very different taste from the Orgeat syrup used in the Maitai #1.
Ingredients

• 2 oz (or 1/4 cup) water
• 3/4 oz or 1-1/2 tablespoons fresh lime juice
• 1 oz or 2 tablespoons fresh grapefruit juice
• 1 oz or 2 tablespoons sugar syrup
• 1 oz or 2 tablespoons dark rum
• 1-1/2 oz or 3 tablespoons golden rum
• 1/2 oz or 1 tablespoon Cointreau or triple Sec
• 1/4 oz or 1/2 tablespoon Falernum syrup
• 2 dashes or scant 1/2 teaspoon Angostura bitters
• 1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis

Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.

Recipe #5

Pineapple Variation Mai Tai

• 4 oz orange juice
• 4 oz pineapple juice
• 1 oz Rose's lime juice
• 1 oz dark rum
• 1 oz light rum
• 1 oz triple sec
• 1/2 oz grenadine

Recipe #6

Fill a collins glass with ice. Add:

• ¾ oz. Light Rum
• ¾ oz. Dark Rum
• ½ oz. Amaretto
• ½ oz. Triple Sec

Fill with:

• ½ Orange Juice
• ½ Pineapple Juice

• Float ½ oz. of Grenadine on top

Recipe #7

Ingredients

• 2 ounces Jamaica rum
• Juice of 1 large lime (or 1-1/2 ounces lime juice)
• 1/2 ounce orange curacao
• 1/2 ounce orgeat
• 1/4 ounce simple syrup

Garnishes

• Mint sprig

Glass

• Use a relatively large glass

Instructions

1. Pour rum over shaved ice
2. Add juice of one lime, orange curacao, orgeat, and simple syrup
3. Garnish with a mint sprig

Source: Wikibooks. Org – the open-content textbook collections