Mai Tai (Beaumont-Gantt's recipe)

Difford's Guide
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Serve in an

Old-fashioned glass

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 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
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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.

Nutrition:

There are approximately 311 calories in one serving of Mai Tai (Beaumont-Gantt's recipe).

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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Difford's Guide
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