Serve in anOld-fashioned glass
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||Pot still Jamaican rum|
|1 fl oz||Bacardi Carta Blanca light rum|
|3⁄4 fl oz||Triple sec liqueur (40%)|
|1⁄2 fl oz||Taylor's Velvet Falernum liqueur|
|1 fl oz||Freshly squeezed lime juice|
|1 fl oz||Freshly squeezed pink grapefruit juice|
|2 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.