Mai Ti-erra
Cold weather hits and sure, the flips and toddies come out in full force, but right around this time of year I switch to Tiki Mode. The vacation/beach vibes are especially welcome now that the holidays are well behind us.
This drink is a fairly straightforward riff on a riff, the Bitter Mai Tai, which brings in Campari to create what some might argue is a more balanced drink than the OG. I wanted to take that a step further and create a more brooding, earthy drink. The inspiration for the drink was the jar of acorn orgeat I have in my fridge, which is much also earthier than the original. To complement this, I subbed out some of the Campari for Cynar, and split the rum with aged + funky.
The grated coffee garnish adds a fantastic aroma that primes the palate via a familiar earthy/bitter flavor without altering the taste (though coffee would honestly work well here… next riff). I don’t typically love coffee and mint as a flavor duo, but the combined smells are incredible.
Recipe
0.5oz Aged rum (@chairmansreserveofficial, gifted)
0.5oz Smith and Cross
>0.5oz Acorn orgeat (see post 12/7/21)
0.5oz Curaçao (@cointreau_us)
<1oz fresh lime juice
0.5oz Cynar 70 (@cynarusa)
0.5oz Campari (@campariusa)
Add all ingredients and shake with a few pebbles of crushed ice until melted. Dump into double OF glass and top with crushed ice. Garnish with freshly grated coffee beans and fresh mint. Cheers!!
