Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni. Get the recipe for Bermuda Hundred ». Matt Taylor-Gross
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.
Featured in: 21 Cocktails for our 21st Birthday
Bermuda Hundred
Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni.
Yield: makes one cocktail
Ingredients
- 1 1⁄2 oz. gin, preferably Commonwealth
- 1 1⁄2 oz. pineapple juice
- 3⁄4 oz. Campari
- 1⁄2 oz. fresh lime juice
- 1⁄2 oz. orgeat
- Brandied cherry, for garnish
Instructions
- 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.
