Mai Tai (Beaumont-Gantt's recipe)

Serve in Old-fashioned glass...
12	fresh	Mint leaves
1½	fl oz	Smith & Cross Traditional Pot Still Jamaican Rum
1	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
¾	fl oz	Triple sec liqueur
½	fl oz	John D. Taylor's Velvet Falernum Liqueur
1	fl oz	Freshly squeezed lime juice
1	fl oz	Freshly squeezed pink grapefruit juice
2	dash	Angostura Aromatic Bitters

Display recipe in:

Freshly squeezed pink grapefruit juice image

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.

Nutrition:

284 calories

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Rum - pot still Jamaican

£17.25

Makes this drink 23.33 times

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Makes this drink 46.67 times

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Makes this drink 50.00 times

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Mai Tai (Trader Vic's) Cocktail
SHAKE all ingredients with ice and strain into glass filled with crushed ice.

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Mai Tai (Difford's recipe)
SHAKE all ingredients with ice and strain into glass filled with crushed ice.

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