Bermuda Hundred

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Serves
1
Time
5 minutes

PHOTOGRAPHY BY LINDA XIAO; FOOD STYLING BY JESSIE YUCHEN

By Beth Dixon

Updated on July 12, 2023

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Featured in: "21 Cocktails for our 21st Birthday"

Ingredients

1½ oz. gin
1½ oz. pineapple juice
3⁄4 oz. Campari
1⁄2 oz. fresh lime juice
1⁄2 oz. orgeat
1 brandied cherry

Instructions

Step 1

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.