Bitter Mai Tai

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Cocktail History

The Bitter Mai Tai is a modern cocktail that was created by Jeremy Oertel while at Dram in New York City, New York. The recipe is essentially just as it sounds: a Mai Tai variation that calls for the classic’s mix of rum, citrus, and orgeat. What makes it unique, however, is its addition of Campari, a bitter red Italian liqueur that also serves as the inspiration for the drink’s name.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Campari: This is a liqueur made in Italy with a blend of gentian root, herbs, spices, and citrus, distilled alcohol, water, and sugar, which are blended and infused to develop a bold, bitter orange flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Orgeat Syrup: This is a sweetener made with almonds, white sugar, and water, which are blended and flavored with orange flower water to develop a nutty, floral sweetness.

Orange Curaçao: This is a liqueur made with bitter orange peels, brandy or distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, rich citrus flavor.

Mint: This is an herb made from the leaves of the mint plant, which are harvested and used for their cool, aromatic flavor.

Brands I Used

• 🔗 Campari
• 🔗 Smith & Cross Traditional Jamaican Rum
• 🔗 Liber & Co. Almond Orgeat Syrup
• 🔗 Senior & Co. Orange Curaçao Liqueur

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Boston Shaker: This is a two-piece cocktail shaker made with a large metal tin and a second tin or mixing glass that’s used for shaking and chilling cocktail ingredients.

Hawthorne Strainer: This is a flat metal strainer with a handle and a coiled spring around the edge that’s used for straining shaken cocktails from a shaker while holding back ice and solids.

Cutting Board: This is a flat, durable kitchen surface made from materials like wood or plastic that’s used for slicing ingredients and preparing garnishes.

Paring Knife: This is a small kitchen knife with a narrow, sharp blade that’s used for peeling fruit and trimming garnishes.

Electric Citrus Juicer: This is a kitchen appliance with a motorized reamer that’s used for quickly extracting juice from citrus fruits.

Fine Mesh Strainer: This is a mesh metal strainer with a tightly woven bowl and handle that’s used for straining out small ice shards and other solids while pouring cocktails from a shaker or mixing glass.

Measuring Cup: This is a kitchen tool with a handled cup and marked volume measurements that’s used for accurately measuring and pouring liquid ingredients.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving cocktails with ice or spirits neat.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 A Bar Above Stainless Steel Boston Shaker
• 🔗 A Bar Above Stainless Steel Hawthorne Strainer
• 🔗 OXO Good Grips 2-Piece Cutting Board Set
• 🔗 OXO Good Grips 3.5 Inch Paring Knife
• 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
• 🔗 Barfly Silver Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
• 🔗 Godinger Palm Double Old Fashioned Glass

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Vibrant orange-red color

• Aroma: Citrus and mint with noticeable bitter orange notes

• Taste: Initial funky rum taste paired with nutty orgeat and zesty lime

• Finish: Bitter, herbal Campari alongside tropical spices

Kendall’s Take
“As someone who adores the classic Mai Tai, I was really curious to see how a Campari-laced version would turn out. The addition of the Italian liqueur brings a subtle bittersweet edge that gives the iconic drink a slightly different personality while still keeping the familiar tropical backbone. I’d call it a fun twist on a beloved tiki classic and a great way to experience the template from a new angle.”

Recipe

This cocktail recipe was found in the book The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.