On the last day of a vacation out West, we went to Bitters Bar in Scottsdale and some of the best cocktails I've ever had. My honey had a tiki drink made with bourbon, so I decided to tweak a mai-tai recipe with bourbon instead of rum.
O. M. G. You guys.
The first one he taste-tested and kept for himself. One night later he asked for a repeat. Two nights later I made some for the 'rents. And then I had to make it another weekend to take a picture for you guys. I think the combination of bourbon with the lime and the orgeat made it a solid foundation, but adding the amaretto float and the blood orange bitters took it from good to magnificent.
3/4 ounce fresh lime juice
1/2 ounce Cointreau
3/4 ounce orgeat
1/2 ounce gum syrup
1 1/2 oz bourbon
1/2 oz spiced rum
2 stoppers Bittermans Elamakule tiki bitters
1/4 oz amaretto float
4 spritzes of Blood Orange bitters sprayed on finished cocktail
Garnish: mint and dehydrated orange slice
In a mixing tin, add the lime, Cointreau, orgeat, gum syrup, bourbon, rum and bitters. Add about 8 ounces of cubed and crushed ice and shake until very chilled. Pour into a large rocks glass, ice and all. Add the amaretto float on the top of the cocktail and spritz blood orange bitters on the top of the cocktail.
Garnish with a dehydrated orange slice and a big spanked sprig of mint.
Better make a second one just in case you need another.
Heather Wibbels is a cocktail enthusiast who spends her time thinking about cocktails, researching cocktails and making cocktails. Mostly whiskey cocktails, given her Kentucky location.