When Tiki and Fall meet, this is what you get.
The Bitter Mai Tai is a supremely satisfying drink created by New York Bartender Jeremy Oertel for the bar Dram in Brooklyn, NYC and was created sometime in 2011. I’d love to be able to go on and on about this drink but there’s really not much I need to say about it, one look at the title and you’ll know exactly what to expect. The bartenders who are tackling the tiki cannon nowadays are really starting to incorporate those bittering elements more often which is something lacking in traditional tiki drinks and oftentimes just what the doctor ordered. Don’t get me wrong, I love some Beachcomber and Bergeron drinks, but the addition of bitters and infusions has brought about what I’m going to say is a whole new class drinks, like a mashup of tiki and traditional classic cocktails. OK, enough talking, let’s get sipping!
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Here’s Links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set
Barfly Hawthorn Strainer
Bar Ice Scoop
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Bitter Mai Tai
Ingredients
- 1 oz Campari
- 1 oz Rum Smith & Cross
- .5 oz Orange Liqueur
- 1 oz Lime Juice
- .5 oz Orgeat
Garnish
Instructions
- Add ingredients to Tin
- Add a little bit of crushed ice and whip shake until the ice is gone
- Pour into glass
- Fill with crushed ice
- Garnish with Fresh Mint Sprig and Lime Wheel
You dropped the lime juice from the printed list. Drink is actually good both with and without.
Whoops, we’ll fix that. Thanks Tracy.
Big fan of this one, the proportions are good but I’d tinker with the Campari if you’re sensitive to the bitterness in the cocktail. Overall one of my fav tiki’s on the channel!