For me this was excellent. Plenty excellent. Probably a good thing I was out of S&C or it might have been a bit too excellent. 15ml Rum Fire, 30ml Myers's, 30ml Carta Blanca, Velvet, Combier. Nicely dryish, slightly bitter. Perfect.

Loved this. Not a fan of mint, but I do not remember the mai tai at Don the Beachcomber restaurants having mint (yes I am that old).
When you leave out the mint the spicy nature of the Angostura bitters comes through.

I didn't like this variation very much. A lot of the flavours get lost, and it is quite dry. It felt like a slightly bitter daiquiri with a lot of extra steps. I used smith and cross overproof and havana club 3 years for the rums, cointreau and velvet falernum.

К сожалению без оршада не очень. Можно смело добавлять сахарный сироп или лайм сокращать на треть. Может раньше фалернум или куантро были послаще. (Использовал bitter truth Falernum)

Brilliant! Using S&C and omitting orgeat are quite bold changes from the more common recipe and yet the drink still feels like a mai tai while having a much spicier edge...

Where'd you source this recipe from? Beachbum Berry's listing (taken from the recipe book by Donn Beach's widow Phoebe) has some different ratios, plus 6 drops of Pernod and no muddled mint. Curious where things might've diverged.