Explore cocktails crafted by this bartender.
Victor 'Trader Vic' Bergeron created the Mai Tai in 1944 using a 17-year-old J. Wray & Nephew rum. His recipe was simple: rum, lime, orgeat, orange curaçao — 'Out of this world!' The name means 'out of this world' in Tahitian. Today's version splits the rum base between aged rum and overproof Jamaican for depth and funk. Orgeat is the soul of this cocktail — use Small Hand Foods or Liber & Co, not the almond-extract-heavy commercial versions.
Italy's unofficial national aperitivo hour cocktail — low-ABV, bittersweet, and endlessly refreshing. The classic ratio is 3-2-1: three parts prosecco, two parts Aperol, one part soda. Always build in the glass over ice so the bubbles integrate naturally without being overstirred. A good orange slice is essential — it contributes flavor as you drink, not just aesthetics.
Created in 1978 at the Kuala Lumpur Hilton's Aviary Bar — the only tiki cocktail to feature Campari as a primary ingredient. The bitterness of Campari against pineapple juice and dark rum is one of the most unexpected and brilliant flavor pairings in the cocktail world. Rescued from obscurity by Jeff 'Beachbum' Berry in 2002, it's now a modern classic. Use real fresh pineapple juice when possible — the difference is significant.