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Disgruntled Mai Tai

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A rum-forward tiki sour that bends the Mai Tai with bitter orange Aperol and dry curaçao. Lime and orgeat add tartness and almond sweetness, and an Underberg bottle stands upside down in the crushed ice.

Similar names: Bitter Mai Tai, George's Hi Mai Tai, Jakarta Mai Tai, Mai Jungle, Mai Tai, Mai-Kai Swizzle

Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile

Ingredients

Servings:
1
Your bar: 0/6
Orgeat
15 ml
Overproof Rum
30 ml
preferably Smith & Cross
Mint Sprig(optional)
1
Freshly Grated Nutmeg(optional)
1
Cocktail Umbrella(optional)
1
Lime Juice
30 ml
Aperol
30 ml
Dry Curaçao
15 ml
Underberg
1
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Chill a rocks glass.
  2. Pour the Aperol, lime juice, dry curaçao, overproof rum and orgeat into a shaker. Keep the Underberg out.
  3. Shake briefly with no ice to mix and aerate. Then add a handful of small ice cubes and shake again until they have melted away.
  4. Pour into the chilled glass and fill with crushed ice.
  5. Tear off the cap and the upper part of the paper sleeve on the Underberg bottle. Stand the bottle upside down in the crushed ice.
  6. Garnish with the mint sprig, freshly grated nutmeg and the cocktail umbrella.

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