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.
Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.