Bitter Mai Tai
The Bitter Mai Tai is one of the cornerstone drinks invented by noted barman Jeremy Oertel, and for good reason! The addition of bitterness in the form of Campari – a bitter citrus apéritif – is just what the old classic needed. It’s difficult to riff on an already near-perfect cocktail – but if you’re a bitter fiend and a lover of tropical cocktails, this one’s for you.
The aged or dark rum you should be intense and funky; Oertel calls for Smith & Cross. It needs to be assertive in order to stand up to Campari or a similarly-bitter digestive. Aperol is too sweet and light, and won’t cut it here.
- 1½ parts Bitter orange apéritif
- ¾ part Dark rum or Aged rum or Demerara rum
- ½ part Orange curaçao
- 1 part Lime juice
- ¾ part Orgeat
Shake all ingredients with ice and strain into a short glass filled with crushed or pebble ice. Garnish with a freshly-slapped sprig of mint.
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- Bitter Mai Tai at PUNCH