Merci Rod!
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What rum did you use?
Extra 
for the glass! 
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I used a punch coco that I really like in cocktails and added 3cl of a Wird rum (barge 166 Planteray).
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Doesn’t look like a Mai Tai though but as long as it’s tasty
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Well not the smugglers cove / trader vic style. Original Mai Tai only features Rum, Lime, Orgeat, Dry Curacao and sugar syrup. 
What you have here is some other variation!
Grenadine, amaretto, pineapple, (especially not Gin!) and apricot brandy doesn’t belong in a Mai Tai.
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Of course, it is a modified/new age version
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In the 1950s and 60s, while on the hunt for Vic’s original Mai Tai recipe, many bars and establishments tried to recreate the experience and accidentally sprouted new Mai Tai variations in the process; featuring not only ingredients such as pineapple or grenadine, but even grapefruit, honey and ginger.
In the 70s the real recipe was unveiled. Unfortunately the now many available recipes (Kon-Tiki, Royal Hawaiian…) lead to even more bastardised variants in the 80s and 90s when resort vacationing culture became ever more popular and the Mai Tai devolved into fruit juice and brandy.
That said, Garret Richard’s Royal Hawaiian Mai Tai features pineapple juice and lime oil, which is absolutely fantastic.
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That last one I can get along with and would love to try
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One (or two) Passionfruit Mojito’s:
6cl eminente 7y
1,5cl homemade Madagascar vanilla rum infusion
3cl fresh lime
2cl sugar syrup
1 dash angostura bitters
1 Passionfruit scooped
Plenty of mint (muddled in sugar syrup before)
Stir on plenty of ice
Fill up with dash of soda.
Enjoy!
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Queen’s Park Swizzle hinterher:
6cl RX20000 Long Pond
3cl fresh lime
2cl Demerara gum syrup
2 dash angostura
15 fresh mint leaves
Dope! 
Mai Tai Trader Vic Style:
3cl Depaz 2004
3cl fine drams 1994 new Yarmouth
3cl fresh lime
1,5cl dry Curacao
1cl orgeat (liber & co)
0,75cl Demerara gum syrup (liber & co)
Shake & strain.
1 spray each misty zest lime & orange bitters.
Mint sprig for garnish.
Finishing off with a Rum Mint Julep:
6cl Chairmans Perola
1cl Demerara gum syrup
15 mint leaves (slightly muddled)
3 dash angostura
1 dash lime bitters (misty zest)
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Ich möchte mich an einen Frozen Himbeer Margarita wagen, mit folgendem Rezept, frei kalkuliert (try and error Prinzip):
5cl Tequila Topanito Blanc
2,5cl Limette
3cl Dry curacao pierre Ferrand
1cl Zuckersirup
Ca 75 Gramm Himbeeren tiefgekühlt
2-3 Eiswürfel
Alles in den Mixer und Vollgas, bis sämig.
Hab ich alles bedacht bzw. gibt es Verbesserungsvorschläge für einen ersten Wurf?
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Würde mit dem dry Curacao etwas runter auf 2cl sonst klingt es gut und Mehr Eis viel mehr Eis!
Versuch Mal den Knickerbocker alternativ der geht genau in die Richtung:
https://www.mixology.eu/aus-alt-mach-neu-der-knickerbocker-cocktail
Am besten mit kalt gemachten Himbeersirup (einfach gleiche teile Zucker und Himbeeren ein Tag ziehen lassen bis alles flüssig ist und absieben) oder einfach Zucker und TK Himbeeren pürieren!
https://www.instagram.com/p/C7NGceTMlmS/?igsh=MWR5djZ4eG5hazhjcA==
Oder so wie hier bei mir
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Midnight vanilla espresso.
@TheGreatSpooner -a nice use of your 'favourite ’ rum
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is what I am saying onto this 
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