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Bitter Mai Tai

Bitter Mai Tai

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Bitter Mai Tai

Bitter Mai Tai

Yet another creation of Jeremy Oertel - creator of several modern classics including the Artichoke Hold and Brancolada. Jeremy threw a party alongside notable tiki bartender Brian Miller whilst in Williamsburg and wanted to replicate a Mai Tai variation he’d come across that used spicy high-proof Angostura in place of rum. Angostura can be fairly pricey when used in high quantities so he utilised Campari for the bitter component and Smith & Cross Jamaican rum to provide a note of heavy funk.
5 from 3 votes


  • 45 ml Campari
  • 22.5 ml Jamaican Rum preferably Smith & Cross
  • 15 ml Curacao
  • 30 ml Lime Juice
  • 22.5 ml Orgeat


  • Combine all ingredients into your cocktail shaker
  • Shake with ice
  • Strain over crushed ice into an old fashioned glass
  • Top with crushed ice and garnish with a mint sprig
Tried this recipe?Tag me on Instagram! @stevethebartender

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