Post #788744 by The Daywalker on Wed, Jul 25, 2018 2:40 PM

A nice spin on the Mai Tai I found in Martin Cate's book, especially when serving many guests, is to take your favorite Mai Tai recipe, divide each ingredient by thirds, and multiply it by each serving you plan on. Then, for each serving, pour 1.5 oz of the batch and use sparkling white wine to fill it our for each serving. The batch will only last the night though, as after a few hours the citrus will start to lose its punch.