Name: Mai Tai (Beaumont-Gantt's recipe)
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 12 Mint leaves; 45 ml Rum - Overproof pot still rum; 30 ml Rum - White (charcoal-filtered) 1-3 year old light; 22.5 ml Triple sec liqueur (40%); 15 ml Falernum liqueur; 30 ml Lime juice (freshly squeezed); 30 ml Grapefruit juice (pink); 2 Angostura or other aromatic bitters

Serve in an

Old-fashioned glass

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	Difford's Falernum liqueur
1 fl oz	Lime juice (freshly squeezed)
1 fl oz	Grapefruit juice (pink)
2 dash	Angostura Aromatic Bitters
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Smith & Cross Pot Still Jamaican rum, 70cl

£ 37.95 £ 2.45 per cocktail, makes 15.5 Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 0.76 per cocktail, makes 23 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.23 per cocktail, makes 50

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* This list may not include all required ingredients.
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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.

More cocktails by Don Beach (Ernest Raymond Beaumont-Gantt)