1 oz Amaro Montenegro
1/2 oz Crème de Cacao (Marie Brizard)
1/2 oz Lime Juice
1 1/2 oz Pineapple Juice
Shake with ice and strain into a rocks glass with ice. Photo showed a pineapple wedge garnish, but I used a spent 1/2 lime shell, crushed ice, and a straw.
After the Shrubbed-up 1933 Cosmo, I turned to a recipe that I had spotted in the recipe section on the Amaro Montenegro Facebook page. The one that caught my eye was the Third Bird by Theo Lieberman of Milk & Honey. With the name and structure, it appeared just like a Jungle Bird but with the crème de cacao in there it had hints of a Pago Pago as well.
4 comments:
Hi, Frederic.
I have just started a cocktails blog on DC bars and home bartending. I like what you are doing with your photographs and also the events you cover. I want to grow my readership and get tips on using more exotic ingredients (or make them myself). Would you please take a look at what I have so far and share your opinions. If you like what I am doing, can you host a link to one of my pages? I am covering the classic cocktails scene in D.C. in short informative articles.
Thanks,
--Nate
Looks good! If you want a bunch of exposure, start participating in Mixology Monday -- a monthly event that gathers 2-3 dozen cocktail bloggers to unite over a theme.
sorry i was in dowd
the creme de cacao ,was it the clear one or the dark?
thx
I used the clear one, but the recipe didn't state.
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