Friday, October 20, 2017

yucatan bird

1 oz Mezcal (Fidencio Espadin Joven)
1 oz Black Strap (or dark) Rum (Cruzan Black Strap)
1 1/2 oz Pineapple Juice
1/2 oz Crème de Cacao (Tempus Fugit)
1/2 oz Campari
1/2 oz Lime Juice

Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a mint sprig; a pineapple wedge or leaves would make for a great garnish as well.

Two Fridays ago, I was thinking about how well Campari and crème de cacao work together such as in the Stagecoach Mary and Mon Sherry Amour as well as what a great duo mezcal and cacao are such as in the Ask the Dust and Guelaguetza. My mind wandered over to the Campari-Tiki drink the Jungle Bird, and I wondered if I could split the spirit to dark or black strap rum and mezcal and split the liqueurs to Campari and cacao (or better stated switch the simple syrup to cacao)? I do know that mezcal works as a base spirit substitution in a Jungle Bird after having one made for me at Drink two years ago. For a name, I opted for the Yucatan Bird after the part of Mexico that contains rain forests, a good number of jungle birds, and much of Mexico's chocolate production.
The Yucatan Bird greeted the nose with mint aromas over chocolate and smoke nose. Next, pineapple, lime, and molasses on the sip were joined by smoky agave as well as molasses' and Campari's bitterness melding into chocolate on the swallow with a lingering smoke finish.

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