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 | Jamaican-style overproof aged pot still rum |
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1 fl oz | Lime juice (freshly squeezed) |
| 1 fl oz | Pink grapefruit juice (freshly squeezed) |
| 2 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
AKA:
Don's Mai Tai
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.
Alcohol content:
- 2.7 standard drinks
- 21.65% alc./vol. (43.3° proof)
- 37.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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