I’ve got another Tiki cocktail today! The Bitter Mai Tai is a twist on a very traditional Tiki beverage, the classic Mai Tai. This version replaces a good bit of the rum with bitter, citrusy Campari for an entirely different experience. Given the name, I was surprised when I took a sip and immediately thought it tasted exactly like Hawaiian Punch – sweet and fruity. The bitterness hits you a fraction of a second after that first taste. From its bright red hue to its intense flavor, this is a great cocktail for when you really want to make an impact.
History: This recipe comes from Jeremy Oertel of Dram in Brooklyn. He based the recipe on another Mai Tai variation that used Angostura bitters instead of rum (which I think I’ve got to try).
Bitter Mai Tai
1 1/2 oz. Campari
3/4 oz. Jamaican rum (substitute any aged rum)
1/2 oz. orange Curacao
1 oz. lime juice
3/4 oz. orgeat
Combine all ingredients in a shaker with ice and shake until chilled. Strain into a rocks glass filled with crushed ice. Heap more crushed ice on top. Garnish with a sprig of mint.
Recipe from Imbibe.