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 (e.g. Cointreau); 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	Falernum liqueur
1 fl oz	Lime juice (freshly squeezed)
1 fl oz	Grapefruit juice (pink)
2 dash	Angostura Aromatic Bitters
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Buy direct from

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 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.61 per cocktail, makes 31 Cointreau triple sec liqueur, 70cl

£ 23.75 £ 0.77 per cocktail, makes 31 Velvet Falernum, 70cl

£ 14.95 £ 0.32 per cocktail, makes 46.5 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.23 per cocktail, makes 50

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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)