Mai Tai (Beaumont-Gantt's recipe)

Serve in an Old-fashioned glass...
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:

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.

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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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