Pretty good recipe :) But instead of categorizing rums by color (how they look is no indication of how they taste), how about going back to the original recipe and just using a good, aged Jamaican rum? (no float necessary). Further reading: www.eater.com/drinks/2016/11/10/13544698/mai-tai-recipe-history
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Pretty good recipe :) But instead of categorizing rums by color (how they look is no indication of how they taste), how about going back to the original recipe and just using a good, aged Jamaican rum? (no float necessary). Further reading: www.eater.com/drinks/2016/11/10/13544698/mai-tai-recipe-history