Mai Tai (Beaumont-Gantt's recipe)

Mai Tai (Beaumont-Gantt's recipe) image

Serve in

Old-fashioned glass...
12 fresh Mint leaves
fl oz Smith & Cross Pot Still Jamaican rum
1 fl oz Bacardi Carta Blanca light rum
¾ fl oz Triple sec liqueur
½ fl oz Velvet Falernum
1 fl oz Freshly squeezed lime juice
1 fl oz Freshly squeezed pink grapefruit juice
2 dash Angostura Aromatic Bitters
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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.


Mint sprig


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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