Tequila Desert Bird

All the Jungle Bird vibes… in the Desert…

We're in Palm Desert, California. Everyone knows how much I love a Jungle Bird, but I wanted to create a version fit for the desert, which of course involves using #Tequila1940Blanco. This recipe combines two techniques, a stir and a shake. The latter to product a salted pineapple tiki foam that perfectly compliments the Rosita-like cocktail underneath. It's light, tropical and absolutely delicious for any occasion but just so fitting in this desert heat. Let me know what y'all think! Pro-tip: Fresh pineapple juice produces the frothiest results, if you're using canned pineapple juice, add agave nectar instead of orgeat to get a creamier foam. Cheers y'all!

ingredients:

1 oz | 30 ml Campo Azul 1940 Blanco
¾ oz | 22.5 ml Campari
¾ oz | 22.5 ml Oloroso Sherry
1½ oz | 45 ml Fresh Pineapple Juice
¾ oz | 22.5 ml Orgeat
1 Pinch of Smoked Sea Salt
Pineapple Fronds (garnish)

tools:

instructions:

In a mixing glass with ice, stir together tequila, Campari and sherry. In the shaking tin, combine fresh pineapple juice, orgeat and salt, shake vigorously. In a collins glass with crushed or pebble ice, add the stirred base cocktail, then top with the salted pineapple foam. Garnish with a pineapple frond and a straw. Serve and enjoy. in/pour over a large cube in the rocks glass. Top with chocolate square and a pinch of salt.

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