Planning to make a Mai Tai but need some advice with the rums I have on hand. My Grog Log book calls for Jamaican and a Martinique rum. Several people here use Coruba and a demerrara like El Dorado.
I have Appleton 12, Myers, Lemonhart 151, Havana Club 7 and Anejo Especial, and Goslings in my liquor cabinet. Any suggestions on a combo? I was thinking to up the Appleton to 1.5 oz and do .5 oz of the 151. Maybe .5 myers and .5 151 to 1oz Appleton?