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Bitter Strawberry Mai Tai

The Bitter Strawberry Mai Tai is a unique twist on the classic tiki cocktail, featuring the bold bitterness of strawberry-infused Campari balanced by the rich flavors of Jamaican rum and dry curaçao. With lime juice, orgeat, and simple syrup, this cocktail offers a refreshing yet complex taste, perfect for adventurous palates.

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Bitter Strawberry Mai Tai

Bitter Strawberry Mai Tai

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: Campari, campari cocktails, dry curacao, Jamaican rum, Lime Juice, Orgeat, Orgeat Cocktails, Simple Syrup, Strawberry
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz strawberry-infused Campari
  • 0.75 oz Jamaican rum
  • 0.5 oz dry curaçao
  • 1 oz lime juice
  • 0.5 oz orgeat
  • 0.5 oz simple syrup
  • Fresh mint for garnish
  • Strawberry for garnish

Instructions

  • In a cocktail shaker or mixing glass, combine the strawberry-infused Campari, Jamaican rum, dry curaçao, lime juice, orgeat, and simple syrup.
  • Fill the shaker with ice and shake vigorously until the mixture is well-chilled.
  • Strain the cocktail into a rocks glass filled with crushed ice.
  • Garnish with a sprig of fresh mint and a strawberry.
  • Serve immediately and enjoy!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Bitter Strawberry Mai Tai is a balanced blend of bold and refreshing flavors. The bitterness of the strawberry-infused Campari is beautifully complemented by the smooth, rich notes of Jamaican rum and the bright citrus of lime juice. The orgeat adds a touch of almond sweetness, while the fresh mint and strawberry garnish complete this visually stunning and delicious cocktail.

Bitter Strawberry Mai Tai
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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