Bermuda Hundred

  • Serves

    makes one cocktail


Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fruity gin and Campari cocktail as the lovechild of a Mai Tai and a Negroni.


  • 1 12 oz. gin, preferably Commonwealth
  • 1 12 oz. pineapple juice
  • 34 oz. Campari
  • 12 oz. fresh lime juice
  • 12 oz. orgeat
  • Brandied cherry, for garnish


Step 1

Combine gin, pineapple juice, Campari, lime juice, and orgeat in a cocktail shaker filled with ice; shake vigorously and strain into an ice-filled old fashioned glass. Garnish with a cherry.

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