Marisa Chafetz / Supercall

Rum • Bitter
Angostura Mai Tai

If you’re a fan of extreme (but balanced) bitterness, this twist on the classic Mai Tai is the drink for you. Instead of using only rum for the base of the drink, we split the ratio with a full measure of Angostura bitters. (That might sound a little intense, but we assure you that it is actually delicious.) To help tame the robust woodsiness of the bitters, we upped the amount of orgeat—which also makes the drink even creamier and more velvety—and added a super funky, high proof Jamaican rum to the mix (we like Smith & Cross). While this Mai Tai is the perfect aperitif to awaken your appetite, it also works well as a refreshing digestif at the end of a heavy meal, thanks to that heavy hit of curative bitters.

The Essentials

Jamaican Rum
The Details
Contributed by


1 oz Angostura Bitters
1 oz Jamaican Rum
1 oz Lime Juice
0.75 oz orgeat
0.5 oz Curaçao
Edible Pansy, for garnish


  • Add the Angostura bitters, Jamaican rum, lime juice, orgeat and Combier to a shaker tin.
  • Add cubed ice, seal and shake.
  • Using a Hawthorne strainer, strain the cocktail into a wine glass, goblet, or stemmed snifter, and add fresh ice.
  • Garnish with an edible pansy.