Perhaps the most riffed-upon cocktail in the tiki canon, the Mai Tai serves as the inspiration for Jeremy Oertel’s decidedly bitter spin. Intrigued by a version he encountered that used Angostura bitters in place of rum, Oertel takes his bitter iteration in a different direction, incorporating red-hued Campari. A measure of funky Jamaican rum provides extra fortification in this version that has become a staple of Brooklyn bar Dram, where Oertel first created it.
3/4 ounce aged Jamaican rum, preferably Smith & Cross
1/2 ounce orange curaçao
3/4 ounce orgeat (see Editor's Note)
1 ounce lime juice
Garnish: mint bouquet
Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds.
Strain into a large rocks glass over crushed ice.
Garnish with mint sprig.
Orgeat: 300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed
Put the almonds in a bowl and add water to cover. Set aside to
soak overnight. Drain the water, then weigh the almonds. Transfer
them to a blender and slowly add an equal weight of fresh water
while the blender is running on slow, for about 1 minute. Increase
to high speed, until the mixture is opaque. Strain through a nut
milk bag or a fine- mesh strainer lined with cheesecloth. Weigh the
strained milk. Transfer to a medium saucepan and add an equal
weight of sugar. Heat over medium, stirring, until the sugar has
dissolved. Remove from the heat and let cool. Store in an airtight
container in the refrigerator for up to 2 weeks.