An unlikely trio combines for a guaranteed winner. Sixty percent of the time, it works every time.
I won't lie, Campari was an acquired taste for me (blasphemy, I know!). But once it got a hold of me it didn't let go. It opened the amari floodgates. And hey, it's what Steve Zissou drinks, on the rocks no less...
One of the best scenes of all time if you ask me.
The first time I had a Jungle Bird, a classic tiki tipple that combines dark rum, campari and pineapple juice, I was hooked. That complex flavor combination tip toes back and forth between bitter and sweet so well, you just have to keep drinking it to experience it over again.
This cocktail by Chakkra Rath is on the same level, but swapping in my favorite spirit – bourbon. It uses an Owl's Brew craft tea mixer, Coco-Lada. Made with fresh brewed organic chai tea, pineapple and coconut, this adds a nice astringency that plays well with the sweetness of the cherry liqueur and coconut flavors. Add this to your tiki riff repertoire my friends.
The Bitter Bird
- 1 1/2 oz Bulleit Bourbon
- 1 oz Campari
- 1 1/4 oz The Owl's Brew Coco-Lada
- 1/4 oz Luxardo Maraschino Liqueur
- 1 dash Angosturra bitters
- 1 dash Absinthe
Combine all ingredients in a shaker with ice, shake and strain into a glass with fresh ice. Garnish with Luxardo cherries.
Now, I'll get back to dreaming about a world where I can tell an intern to fetch me a Campari.
On the rocks.