Mai Tai (Beaumont-Gantt's recipe)

Difford's Guide
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Ingredients

Barware

Old-fashioned glass
Measuring jigger
Muddler
Shaker
Strainer

Nutrition

284 calories

Styles & Flavours

Mai Tai (Beaumont-Gantt's recipe) image

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 12 fl oz Pot still Jamaican rum
1 fl oz Bacardi Carta Blanca light rum
34 fl oz Triple sec liqueur
12 fl oz Taylor's Velvet Falernum liqueur
1 fl oz Freshly squeezed lime juice
1 fl oz Freshly squeezed pink grapefruit juice
2 dash Angostura or other aromatic bitters
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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.

A more detailed history of this drink, along with its variants can be found on our Mai Tai cocktail page.

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