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 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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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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