Bitter Mai Tai
A Mai Tai built on Campari. Bitter, nutty and tropical.
Shaken · Rocks glass · Medium · about 3 minutes · about 16% ABV
Ingredients
- 45 ml Campari
- 22.5 ml Dark rum
- 15 ml Triple sec / Cointreau
- 22.5 ml Orgeat (almond syrup)
- 22.5 ml Fresh lime juice
- Mint sprig (garnish)
Method
- Pour 45 ml Campari into the shaker
- Pour 22.5 ml dark rum into the shaker
- Pour 15 ml Triple sec / Cointreau into the shaker
- Pour 22.5 ml orgeat (almond syrup) into the shaker
- Add 22.5 ml fresh lime juice
- Add ice
- Shake hard
- Strain
- Garnish
About the Bitter Mai Tai
Created by Jeremy Oertel at Dram in Brooklyn in 2011. It swaps much of the rum for Campari.
The tiki family. Tiki began in 1933–34, when Ernest Gantt, later known as Donn Beach, opened Don the Beachcomber in Hollywood. He mixed several rums with fresh juices, syrups and spices into exotic drinks, and Victor "Trader Vic" Bergeron followed in Oakland. Tiki boomed in the 1950s and 1960s, faded, and was revived by bartenders from the 2000s.
Bitter Mai Tai FAQ
What's in a Bitter Mai Tai?
45 ml campari, 22.5 ml dark rum, 15 ml triple sec / cointreau, 22.5 ml orgeat (almond syrup), 22.5 ml fresh lime juice, garnished with mint sprig.
How strong is a Bitter Mai Tai?
About 16% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Bitter Mai Tai?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Bitter Mai Tai in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
