Bermuda Hundred

Written By Daniel Zajic

BERMUDA HUNDRED

  • 1½ oz. / 45 ml. gin

  • ¾ oz. / 22.5 ml. Campari

  • 1½ oz. / 45 ml. pineapple juice

  • ½ oz. / 15 ml. fresh lime juice

  • ½ oz. / 15 ml. orgeat

METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into glass over a BFC / garnish with maraschino cherry and pineapple frond

ABOUT
This cocktail was created by Beth Dixon of Pasture (Richmond, Virginia). This drink is a riff on the Jungle Bird where here gin replaces rum and orgeat replaces simple/demerara syrup. Dixon describes it as a love child between a Mai Tai and a Negroni. I’m always here for a tropical gin drink! Cheers y’all!

Daniel Zajic
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