Monday, July 16, 2018

jungle booby

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Mezcal (Fidencio)
1/2 oz Campari
1/2 oz Orgeat
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1 oz Pineapple Juice
4 dash Absinthe (1/8 oz St. George)

Flash blend with ice cubes for 5 seconds (whip shake with a few ice cubes) and pour into a rocks glass (snifter). Fill with crushed ice and garnish with pineapple wedges and leaves (mint sprigs and ornamental pea plant blossoms).

After having tinkered with the Jungle Bird myself a few days before with the Jungle Hotel Bird, I happened upon Brian Miller's riff at the Polynesian that was published in Imbibe Magazine called the Jungle Booby. Here, the Jungle Bird was switched to an agave one akin to the Yucatan Bird, and other Tiki florishes were added. For one, the citrus was split with grapefruit and a bit of absinthe was added in a way that reminded me of the Jet Pilot (two citrus, two sweetener, bitters). As for that second sweetener, orgeat was utilized to round out the Campari such as was done in the Bitter Mai Tai and other recipes.
Once built, the Jungle Boobie gave forth a floral and mint aroma from my choices of garnish over fruity and anise notes from the drink itself. Next, grapefruit, lime, and pineapple mingled on the sip, and the swallow offered smoky agave along with nutty orgeat melding with bitter orange flavors. Finally, the Jungle Booby wrapped up with absinthe's anise and other herbal accents on the finish.

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