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.

Bartending Tools

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

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

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 Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.