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|
|Smith & Cross Pot Still Jamaican rum|
|Bacardi Carta Blanca light rum|
|Triple sec liqueur|
|Freshly squeezed lime juice|
|Freshly squeezed pink grapefruit juice|
|2 dash||Angostura Aromatic Bitters|
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.