Paul Stubblebine

Glad to see this post. It's the only Rye Tai recipe I've seen online that's similar to one I was served at the Claremont in Oakland, CA and which I now make at home. It's not merely a substitution of Rye in a Mai Tai, it's a mashup of a Black Manhattan and a traditional Mai Tai. Their recipe included Amaro Montenegro, and I have been considering alternatives. I guess I'll try Licor 43 next.