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Don’t have airfare to Maui? Never mind—get a sweet taste of the islands just by sipping that most alluring of tropical drinks, the mai tai. Despite its Polynesian aura, the mai tai was first served in the 1940s in Oakland at restaurateur Vic Bergeron’s Trader Vic’s. His original recipe remains the classic: aged rum, lime juice, and orange liqueur, with a guest appearance by orgeat syrup. But you can find lots of tasty variations at places like Honolulu’s Royal Hawaiian Mai Tai Bar or Smuggler’s Cove in San Francisco, which does a delectable sparkling version (for the recipe, click here).