Bring the islands to you with these famed tropical Mai Tais. Using the recipe first crafted in 1944 by "Trader" Vic Bergeron - the original Bay Area mixologist - at his eponymous, tiki-themed restaurant, you'll enjoy 6-8 servings of this small-batch cocktail. No overly sweet, neon-colored ingredients here! This top-shelf libation blends aged Jamaican rum, dry orange curaçao, fresh lime juice, and a locally-made orgeat (French almond syrup). Just pour over crushed ice, add a sprig of mint (included), and you'll be exclaiming "Maita'i roa a'e," the Tahitian expression for "Out of this world, the best!"