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Mai Tai (Beaumont-Gantt's recipe)

Serve in an Old-fashioned glass...
12	fresh	Mint leaves
1½	fl oz	Smith & Cross Pot Still Jamaican rum
1	fl oz	Bacardi Carta Blanca light rum
¾	fl oz	Triple sec liqueur
½	fl oz	Velvet Falernum
1	fl oz	Freshly squeezed lime juice
1	fl oz	Freshly squeezed pink grapefruit juice
2	dash	Angostura Aromatic Bitters

Display recipe in:

Freshly squeezed pink grapefruit juice image

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.

Garnish:

Mint sprig

About:

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.

Buy ingredients

Buy direct from The Whisky Exchange

£36.15

Makes this drink 15.56 times

£16.75

Makes this drink 23.33 times

This ingredient is not currently available for purchase through The Whisky Exchange

Triple sec

£13.15

Makes this drink 46.67 times

£10.95

Makes this drink 50.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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Mai Tai (Trader Vic's) Cocktail
SHAKE all ingredients with ice and strain into glass filled with crushed ice.

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Mai Tai (Difford's recipe)
SHAKE all ingredients with ice and strain into glass filled with crushed ice.

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