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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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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