Mai Tai #2 (Formula de Beaumont-Gantt)

Difford's Guide
Discerning Drinkers (17 ratings)

Servir em

Copo Old-fashioned

Decoração:

Raminho de hortelã.

Como fazer:

Macerar gentilmente o hortelã na coqueteleira. Adicionar os outros ingredientes. BATER com gelo e coar para um copo cheio de gelo moído.

12 fresh Folhas de Hortelã
1 1/2 fl oz Jamaican-style overproof aged pot still rum
1 fl oz Light white rum (charcoal-filtered 1-4 years old)
3/4 fl oz Triple sec liqueur (40% alc./vol.)
1/2 fl oz Difford's Falernum liqueur
1 fl oz Suco fresco de Limão
1 fl oz Suco fresco de Grapefruit rosa
2 dash Angostura Aromatic Bitters
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Comentários:

Independentemente de qual dos dois criou o Mai Tai, foi Trader Vic quem tornou-o famoso e é sua receita que é usada até hoje.

História:

Diz-se que Ernest Raymond Beaumont-Gantt serviu este drink pela primeira vez em 1933, no seu Don The Beachcomber's bar, em Hollywood, California. Isso foi por volta de dez anos antes do Mai Tai de Bergeron surgir para a história.

Alcohol content:

  • 3.6 standard drinks
  • 29.45% alc./vol. (58.9° proof)
  • 51 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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