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||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.