This winter left me with a bitter taste in my mouth. The cold, the dark, the politics…
But sometimes, bitter is better — like when you make a spin on a classic mai tai with the bold bitterness of Campari.
It doesn’t seem like it would work, does it? But then again, some of my favorite tiki drinks have had some ingredient that was completely unexpected.
In this case, the Campari adds a welcome note of bitterness to what is otherwise a tasty, but rather sweet cocktail.
bitter mai tai
recipe by Jeremy Oertel at Dram
1 1/2 ounces Campari
3/4 ounce rum
1/2 ounce Curaçao
1 ounce lime juice
3/4 ounce orgeat
Shake, strain over crushed ice in a rocks glass.