Bitter Mai Tai
Shake and strain into an Old Fashioned glass over crushed ice, garnish with a mint sprig.
- Undrinkably sweet as-written.
- Boozy, wonderful, tiki like.
- This is awesome. The bitterness pairs so well with the sourness and the hogo of the S&C.
- A bit on the sweet side with Campari, but in the category of sweet drinks, excellent.
- Drinking this variation almost makes the pain from the cold headache one of the ingredients... and it somehow makes the drink more delicious. This is the best variation on a classic I've ever had.
- Very interesting, tasty. Was almost out of Campari. did some research and sub'ed a bit. Will try again when I have campari
- Cynar
- Try with 1 oz rum
- Sweet, then quite bitter and dry, with hogo everpresent. Nearly too bitter but the finish is intriguing.
- (scant) 1.5 Cynar/1 oz Doorly's 5/.75 Dillon Rhum/.75 Homemade Orgeat/.75 lime/.25 Creole Shrubb. Wow. Almost like tropical punch. Really good. Mint garnish is important.
- Once Over #2 — Aperol, Tequila, Mezcal, Lime juice, Orgeat, Mint
- Witchy Woman — Campari, Light rum, Bitters, Orange juice, Lime juice, Orgeat
- Guardian Angel — Amaro Montenegro, Jamaican rum, Lime juice, Orgeat, Rose water, Cucumber
- Stormy Mai Tai — Bitters, Curaçao, Light rum, Lime juice, Orgeat, Mint
- Last Ango — Bitters, Jamaican rum, Lime juice, Pineapple syrup, Orgeat, Lime
Interesting drink! I thought it would be too sweet given the ratio of sweet to sour, but the bitterness balances everything out nicely. Fairly bitter, but also super-smooth. I'm a fan.
This is a fabulous cocktail -- a modern Hall of Fame contender. You have to get your head around the Italian amaro + tropical flavors juxtaposition. Once your mind settles down, it's a wonderful combination of flavors. The Smith & Cross is essential to have enough funk (and alcohol heat) to pull it off. It is a touch sweet, but even I (the hater of all overly-sweet drinks) love is as written. You could up the lime a bit, or scale back the Curacao, if desired.
Agree. It's my wife's absolute fave; I have to make it at least three times a week. Five stars all the way.
Tried this tonight, and really liked it. I'd agree that it's unbalanced toward the sweet side (Campari + orgeat + curacao is a lot of sweet!) - I think that the next try will be with 1/4 curacao and 1/4 Ango orange to cut the sweetness, which should also enhance the bitter of the Campari somewhat.
Thanks,
Zachary
A party hit! Just the right amount of bitter from the campari. I subbed out the curaçao with grand marnier.
I squooshed half a Meyer lemon in there, too...
Really nice. Tried it with both the campari and the cynar. Cynar version edged out the campari version in our household. I used Pierre Ferrand dry curacao as well.
Good stuff. Made with Appleton Estate, PF dry curacao, and Gran Classico. For shaking I picked a couple pineapple sage leaves off my plant and threw them in the shaker.