Post #558551 by jokeiii on Fri, Oct 8, 2010 3:16 AM

...another suggestion is to put the spent lime shell in the shaker. The oils from the peel are released a bit and add a bit of depth.

Also, in my experience, using Cointreau in lieu of "regular" triple sec or curaçao, also makes for a tremendous improvement as does homemade orgeat. All the rum suggestions have been good ones, so that'll put you on the right path. However, if you're ever facing a situation where you're likely to be making an ocean of Mai-Tais for a brigade of guests, I suggest you try Bacardi 8 y.o. rum. It won't be THE supreme achievement in Mai-Tais, but it will be very, very nice...and less wallet-eviscerating. (Avg. +/-$20/bottle vs. $35+/bottle...just sayin')