I revisited the recipe I used in post #157:
1 oz Wray & Nephew White Overproof
1 oz Pusser's
1/2 oz Cointreau
1 oz lime juice
1/2 oz orgeat
Strained over fresh ice, garnished with lime and mint (well, just one perfect leaf this time). I liked this version before and I like it now. What I am learning is that, for me at least, the optimum amounts of lime juice, Cointeau, and orgeat vary greatly with the rums.
This much lime and orgeat overwhelm a mai tai made with Appleton. But work quite nicely with Pusser's and W&N. Now I have to ask myself whether I prefer Pusser's/W&N or Appleton/Clement. Still hoping I can find some S&C to test.
That recipe (type of rums aside) is basically the original ratio, omitting the rock candy syrup (which I find unnecessary). OG FTW!