Garnish:
Lime wedge on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Rhum Clément Blanc |
1/2 fl oz | Triple sec liqueur (40% alc./vol.) |
1/2 fl oz | Lime juice (freshly squeezed) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
2 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.

Review:
The name suggests Jamaica, but the recipe stipulates Martinique agricole rum.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide where it is accompanied by Trader Vic's "TV" logo, indicating it is a signature cocktail.
MONTEGO BAY COCKTAIL.
Victor Bergeron, 1972
Juice of ½ lime
1 dash rock candy syrup
1 dash triple sec
1 dash Angostura bitters
1 ounce Rhum Negrita
Shake with cubes. Strain into chilled tiki stem cocktail glass.
Nutrition:
One serving of Montego Bay contains 156 calories.
Alcohol content:
- 1.4 standard drinks
- 23.56% alc./vol. (47.12° proof)
- 19.6 grams of pure alcohol
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