In many modern establishments, the Mai Tai is a mish-mash of rum, treacly syrups and sweet fruit juices, and it delivers the bright punch of a drink you’d order at a beachside cabana. It’s equal parts fruity dessert and boozy tropical-vacation drink, and it’s delicious — but it’s not exactly authentic.

The Mai Tai made its debut in the 1940s as a showcase for the unique flavor of a specific aged rum. The original cocktail contained orgeat (almond syrup), orange curaçao, simple syrup, a hint of lime and a shot of 17-year-old Wray and Nephew Jamaican rum. This rum-forward version was so popular that a couple years after it appeared on cocktail menus, the world supply of 17-year-old Wray and Nephew Jamaican rum ran dry. Its substitute, a 15-year-old Wray and Nephew, dwindled out of existence a couple years after that.

For our version, we mixed orgeat syrup spiked with orange blossom water with two rich rums — Havana Club Añejo Blanco Rum and Appleton Estate Reserve Rum — to create a cocktail closer to the original. It’s simple and sophisticated, and you’d be just as likely to find it in a speakeasy as a tiki bar.

Of course, if you prefer your Mai Tai on the fruiter side, you can dress this one up to suit your taste. Garnish it with pineapple wedges, a splash of grenadine and a paper umbrella, and you’ll be transported to the tropical beach of your choice.