The original cocktail was created by Trader Vic Bergeron in San Francisco California in 1944 - it became the signature drink for his chain of restaurants. You'll note that there's nary a drop of orange or pineapple juice. For this reason, Mai Tais made with any sort of juice (besides lime juice) are not "true" Mai Tais.
Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes or loaves, burgers, sandwiches, meatloaf, wings, veggies, etc., etc.
This is my choice whenever I'm the Designated Driver - you can make it a little spicier by increasing the hot sauce! Sometimes, on a cold winter afternoon, I'll put the rimmer into a mug and heat the tomato-clam juice in a microwave - and forget the ice, of course!!