Desert Bird

A smoky, bitter, and brilliantly tropical variation of the classic Jungle Bird. It replaces the traditional dark rum entirely with mezcal, keeping the traditional pairing of bitter Campari and sweet pineapple juice.

Ingredients:

  • 1.5 ounce bacanora, mezcal, or tequila

  • .75 ounce pineapple gum (or simple syrup mixed with equal parts pineapple juice)

  • .50 ounceCampari

  • .50 ounce fresh lime juice

  • 1 pinch salt

  • 1 sprig of mint, for garnish

Instructions:

  • Shake all the ingredients together in a cocktail shaker; strain over ice. Serve with a mint leaf.

Attribution:
Recipe: Nikkitha Bakshani
Photo: Rocky Luten
Origin: Food 52

Mezcal CocktailClarence Mailwas