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||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|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.
There are approximately 311 calories in one serving of Mai Tai (Beaumont-Gantt's recipe).