Mai Tai (Beaumont-Gantt's recipe)
Serve inan Old-fashioned glass... |
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| 12 | fresh | Mint leaves |
| 1½ | fl oz | Smith & Cross Traditional Pot Still Jamaican Rum |
| 1 | fl oz | Bacardi Carta Blanca Superior White Rum (37.5%) |
| ¾ | fl oz | Triple sec liqueur |
| ½ | fl oz | John D. Taylor's Velvet Falernum Liqueur |
| 1 | fl oz | Freshly squeezed lime juice |
| 1 | fl oz | Freshly squeezed pink grapefruit juice |
| 2 | dash | Angostura Aromatic Bitters |
- Display recipe in:
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. |
Nutrition: |
There are approximately 284 calories in one serving of Mai Tai (Beaumont-Gantt's recipe). |
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