Monday, December 1, 2014

third bird

1 oz Myer's Dark Rum (Gosling's)
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.
The Third Bird began with a chocolatey aroma. A lime and caramel sip gave way to a dark rum and bitter tangerine swallow and a pineapple and chocolate finish. Indeed, the Amaro Montenegro had an almost Campari-like bitter sharpness here although with a more citrus-driven feel.


Nate Wilkinson said...

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.


frederic said...

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.

admin said...

sorry i was in dowd
the creme de cacao ,was it the clear one or the dark?

frederic said...

I used the clear one, but the recipe didn't state.