Desert Bird

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Cocktail History

The Desert Bird is a modern cocktail that was created at Esquire Tavern in San Antonio, Texas. It’s a variation of the Jungle Bird, another popular tiki drink that mixes tequila with pineapple, Campari, and lime, but this version swaps out tequila for mezcal to add more smokiness and uses homemade pineapple gum syrup instead of fresh pineapple juice.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Tequila Reposado: This is a type of tequila made in Mexico with fermented blue agave and yeast, which are distilled and then briefly aged to develop a balanced, slightly oaky flavor.

Mezcal: This is a spirit made in Mexico with fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

Pineapple Gum Syrup: This is a sweetener made with pineapple juice, gum arabic powder, citric acid, white sugar, and water, which are heated and infused into a syrup with a tangy, tropical flavor.

Campari: This is a liqueur made in Italy with a blend of gentian root, herbs, spices, and citrus, distilled alcohol, water, and sugar, which are blended and infused to develop a bold, bitter orange flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Saline Solution: This is a solution made with five to one kosher salt and water.

Lime Wheel: This is a lime slice that has been cut into a circular shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright pink-orange color

• Aroma: Smoky char-grilled pineapple

• Taste: Sweet fruity flavor laced with smoky mezcal, tequila, and salty savoriness

• Finish: Slightly bitter gentian root

Kendall’s Take: “If you’re not used to the taste of Campari, this is about as palatable as a cocktail made with the bitter Italian liqueur gets. Although still a bit too bitter for me, it’s definitely a unique recipe that is worth trying at least once, especially if you already love Campari and are interested in finding out how it pairs with the agave flavors. Overall, the Desert Bird is smoky, strong, and slightly fruity with a noticeable bitterness in the aftertaste that just might whet your appetite for another sip.”

Recipe