The Bitter Mai Tai is a modern twist on the classic Mai Tai, created by Jeremy Oertel at Dram in New York City. It keeps the familiar rum, citrus, and orgeat base but adds Campari for a bold bitterness that inspired the name.
Add Campari, lime juice, rum, orgeat syrup, and orange curaçao to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Add fresh cracked ice to a lowball glass.
Using a Hawthorne strainer, strain into lowball glass.
Garnish with mint sprig.