Hazy Tippler

Ok, it's time for my favorite Mai Tai variant, the Bitter Mai Tai. In this version, a healthy dose of Campari is added to the mix. This drink, when served up with a load of crushed ice, is a full on heat buster. Here's the rundown:

1.5 oz Campari
0.75 oz Jamaican Rum
0.5 oz Orange Curaçao
1 oz Lime Juice
0.75 oz Orgeat

Shake all ingredients and serve over crushed ice. Crushed ice really helps make this drink a heat buster, so don't be lazy and try to make it happen. Mint is always a lovely garnish, but if your mint is burnt to a crisp because it hasn't rained in a month (like me), it'll be ok.

Now I do need to give credit, where credit is due. I read about this drink a few years ago via my Imbibe Magazine subscription. Jeremy Oertel gets the credit, and it'd be cool to meet and congratulate him someday on making such a fine beverage. Here's the recipe page at Imbibe Magazine, and here's a nice blurb on Punch too. Punch suggests using Smith & Cross Rum, which I heartily endorse. Smith & Cross is some tasty stuff.