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Curiada Cocktail Hour: The Bitter Mai Tai

shot taken from above with liquor bottles Campari and Virago Four Port Rum in the background, a pink cocktail garnished with a mint leaf in the foreground.

Who doesn't love a Mai Tai?  For those who don't want to choose between the tiki classic and a love of the bitter, we have this excellent cocktail.

Last time we made this excellent concoction, we used Virago Four Port Rum, which gives wonderful flavor and just the funk you need to match the boldness of the Campari.

You can also make it, as it was originally made, with Smith & Cross Jamaican Rum, which really brings the funk.

Give it a fruity tropical and very smooth twist with a pineapple scotch, like Buchanan's Pineapple.  

Whatever rum you choose, make it one assertive enough to play its role in this excellent drink.


1.5 oz Campari
.75 oz dark, flavorful rum, we like Smith & Cross or Virago
.5 oz Pierre Ferrand Dry Curaçao
1 oz lime juice
3/4 oz orgeat, we recommend Liber & Co if you don't want to make your own!
fresh mint


Shake all ingredients with a small amount of ice in a cocktail shaker.  
Fill a rocks glass with (crushed) ice. Strain the cocktail into the glass. Add more crushed ice on top, if you're using it, and garnish with a sprig of mint.

Comments on this post (1)

  • Apr 13, 2022

    Nice! I experimented a bit and I think equalizing the Campari and Rum at 1oz each works pretty well. A little Campari goes a long way.

    — TRW

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