mistah bittah hai

1 1/4 oz Batavia Arrack (Von Oosten)
3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Punt e Mes
1/4 oz Coffee Liqueur (Borghetti)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
3/4 oz Simple Syrup
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)
1 pinch Salt (4 drop 20% Saline)

Whip shake with crushed ice, pour into a Pilsner mug (Tiki mug), and garnish with mint sprigs, grapefruit slice (grapefruit twist), and a smoldering cinnamon stick.Two Thursdays, I returned to a 2024 Imbibe Magazine article for a Tiki drink called the Mistah Bittah Hai. The recipe was crafted by Jacoby Morciglio at Adrift Tiki Bar in Denver as a Mr. Bali Hai riff, and the magazine described how Jacoby "loves the combo of coffee and fruit in the tropical classic Mr. Bali Hai, but to play up the recipe's bittersweet notes, he swaps pineapple juice for grapefruit and brings in bitters and sweet vermouth. A touch of mezcal adds another dimension of flavor." Unlike the article's semi-vague recipe, the bar's Instagram specifies that the sweet vermouth mentioned is Punt e Mes and the Indonesian rum is Batavia Arrack (my recipe above is a hybrid of the magazine and the bar's social media post). Moreover, the article suggested Mexican rum or Rhum Agricole if Batavia Arrack is unavailable. Once prepared, the Mistah Bittah Hai gave forth a mint, grapefruit, and acrid cinnamon smoke aroma. Next, lime, grape, and roast notes on the sip developed into earthy, vegetal, bitter, grapefruit, coffee, and smoke flavors on the swallow.