Wednesday, July 29, 2020

mynah bird

1 oz El Dorado 15 Year Rum (El Dorado 12 Year)
3/4 oz Carpano Sweet Vermouth (Cocchi)
1/2 oz Campari
1/4 oz Cruzan Black Strap Rum
1 tsp Crème de Cacao (Tempus Fugit)
5 dash Bittermens Mole Bitters

Stir with ice and strain into a rocks glass with a large ice cube.
Two Wednesdays ago, I selected Leo Robitschek's The NoMad Cocktail Book and spotted Nathan O'Neill's Mynah Bird that was described as "a stirred Tiki drink with the flavors of a Jungle Bird cocktail." With crème de cacao in the mix, it reminded me of the Yucatan Bird. Once prepared, the Mynah Bird donated a caramel and molasses aroma to the nose. Next, the caramel notes continued on into the sip, and the swallow flew in with rum and dark chocolate flavors followed by a bitter orange finish.

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