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Mai Tai (Beaumont-Gantt's recipe)

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A fresh, herbal take on the Mai Tai with grapefruit and lime, plenty of bruised mint and the warm spice of velvet falernum. White rum keeps it light, and the Angostura bitters add a dry edge.

Similar names: Bitter Mai Tai, Gantt's Tomb, George's Hi Mai Tai, Jakarta Mai Tai, Mai Jungle, Mai Tai, Mai-Kai Swizzle

Method
Shaken
Glass
rocks
Difficulty
Hard
Flavor Profile
Fruity
Herbal
Sour
Sweet
Tropical

Ingredients

Servings:
1
Your bar: 0/7
Angostura Bitters
2 dash
White Rum
4.5 cl
Mint Sprig
12
Grapefruit Juice
3 cl
Lime Juice
3 cl
Triple Sec
2.25 cl
Velvet Falernum
1.5 cl
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Put the Mint Sprig in a shaker and press it lightly, just enough to bruise the leaves.
  2. Add the Grapefruit Juice, Lime Juice, Angostura Bitters, Triple Sec, White Rum and Velvet Falernum.
  3. Fill the shaker with ice and shake until cold.
  4. Strain into a rocks glass filled with crushed ice.
  5. Garnish with a mint sprig.

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