Snowbird
Ingredients
- 1 1⁄2 oz Del Maguey Vida Clásico Mezcal
- 1 1⁄2 oz Rye whiskey (90-98 proof) 45-49% alc./vol.)
- 1 2⁄3 oz Pineapple juice
- 1⁄2 oz Christian Brothers Apple Brandy
- 3⁄4 oz Cream of coconut
- 1⁄2 oz St-Germain elderflower liqueur
- 3⁄4 oz Orange juice
- 1⁄2 barspoon Demerara/Muscovado/brown sugar syrup
- 1⁄6 oz Cointreau triple sec liqueur
- 4 drop Fee Brothers Celery bitters
- 1⁄4 barspoon Xanthan gum
Method
Glass:
Photographed in an Urban Bar Freddo Highball
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of grated nutmeg.
Method:
- DRY BLEND (without ice) first 5 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.
- Add one-and-a-half 7oz scoops of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Dust with freshly grated nutmeg.
- Serve with a straw.
History:
Adapted from a recipe created in 2023 by Danielle (Dani) Crouch and Allan Katz at their Jammyland bar in Las Vegas, Nevada.
Review:
A mezcal-based riff on the Painkiller that's balanced rather than sweet.
