I’ve perfected my margarita recipe and I’m now fine-tuning my mai tai recipe to local tastes (i.e. the tastes of those within requesting distance of my liquor cabinet).  By the end of summer I should be expert with a full spectrum of ice drinks.

As for daiquiris I keep it simple - fresh fruit (strawberries or apricots usually but I may try white peaches tonight since several are about to melt in the fridge), a lime to pop the flavor, as much rum as a person can stand, ice and sugar as needed.  You got any improvements?