Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.
Shake, strain, pour into ice-filled collins glass, grind pepper as garnish to taste
Original recipe calls for Cutty Sark Prohibition Edition Scotch but I thought a bit sweeter Irish whiskey would do the trick and pair well with sweet milky carrot juice.
Stir, strain to coupe. Garnish with orange twist
Created by Greg Titan on "How to Drink" by expanding on the premise of the Swanky Panky partially described in Bob's Burgers.
Curated to include year, creator, and history.
Shake all ingredients with ice. Strain to a double rocks glass with ice. Garnish with a mint bouquet.
Rather than thinking of a white jungle bird at first. I wanted a tequila/suze/pineapple sour. The jungle bird template fit well with a few tweaks. Falernum over Simple Syrup gives a lot of complexity over the citrus / bitterness / earthiness / smoke.
At first I wanted the name to refer to something like a "radioactive bird", however I ended up with "Ornithologist", which is a scientist who studies birds. Since this is, colorwise, a reverse Jungle Bird, I flipped the point of view for the name. It's not a bad name but still could change for something more catchy lol
Suze weighs in a little too strong for me but creative approach. Still miss the Campari- less a riff without it. Just revisited. Delicious especially if you are not looking for a jungle bird.
Made with salers rather than Suze and it suffers for it. There's definitely something here but I think the deeper / longer finishing bitterness of the Suze and more intensity would have bridged more than than the Salers and helped with evolution.
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Orange, smoke, and citrus aromas. Orange and peach notes on the sip. Vegetal agave, funky rum, bitter orange, herbal, and smoke flavors on the swallow.
A Negroni riff created after thinking about the limited bottles at a bar I was doing a trial shift at; the drink remains, but I never took the position. Named after a William S. Burroughs cut-up style novel.
Very nice, Fred - that's a keeper. I used Smith & Cross for the rum.
Curated to add garnish to ingredients list. Welcome Frederic!
I originally made it at home with Smith & Cross (since that's the only interesting bottle of rum I remember that bar having).
When Kingston and Oaxaca have an affair in northern Italy.
I saw the name and immediately knew who created it ;) wonderful smoky aroma but sweet and bitter on the tongue.
Funky and fun
Shake over ice, double strain and serve in a Nick & Nora.
Garnish with umbrella or small flower. Color is a purplish grey, not so good looking, but tastes great.
Not sure there is one. I made it in September 2019 for Laura.
Shake all ingredients (including used half lime shell) with ice for 15 seconds, strain into coupe. Garnish with lime twist or lime wheel.
Use a high proof blanco tequila if available (I use Don Fulano 100 Proof).
Shake, strain, one big rock, garnish.
Cocktail Codex
Shake, strain in chilled coupe, burn slightly rosemary sprig (cut to fit inclined in the coupe). Serve.
The drink was really good,
With chartreuse front and a lot of spice. I did not get the proportions.
The drink served was quiet sweet but rosemary burnt scent balanced a bit the sweet perception.
I think the ratio was equal parts or approaching.
I uped lime, decreased Averna since Chartreuse was front and decreased falernum.
Taïwanese cocktails seems to be quiet sweet. Very difficult to find drier drinks. Even when you ask for something not too sweet.
Their palates seem to be accustomed to very sweet desserts and drinks (shaved ice with fruits and syrups, bubble teas, etc...)
Mud cocktail bar, Taïwan, Taipei.
Place cubed ice into a shaker, add ingredients, strain into a glass.