Garnish:
Mint sprig
How to make:
Lightly muddle mint in base of shaker (just to bruise). Add other ingredients, SHAKE with ice and strain glass filled with crushed ice.
| 12 fresh | Mint leaves |
| 1 1/2 fl oz | Overproof pot still rum |
| 1 fl oz | Bacardi Carta Blanca light rum |
| 3/4 fl oz | Triple sec liqueur (40%) |
| 1/2 fl oz | Falernum liqueur |
| 1 fl oz | Lime juice (freshly squeezed) |
| 1 fl oz | Grapefruit juice (pink) |
| 2 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
It is claimed that Ernest Raymond Beaumont-Gantt first served this drink in 1933 at his Don The Beachcomber's bar in Hollywood, California. This is some ten years earlier than Bergeron's Mai Tai moment in cocktail history.
A more detailed history of this drink, along with its variants can be found on our Mai Tai cocktail page.
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