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
  • 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.

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