The Desert Bird Cocktail
This recipe is from the Esquire Tavern in San Antonio, home of Texas's longest bar counter (it's over 100-feet long!), with some tweaks. Bacanora, an agave-based liquor, tastes like a milder version of mezcal. If you can find it, I assure you that bottle will not go to waste; swap it for tequila or mezcal if any other cocktail recipe calls for those. And you can do the reverse here: Use mezcal or, if you don't like that smoky taste, tequila in bacanora's place. <br /> <br />Their original formu
1 Servings
Prep Time: 5 min
Ingredients
1.5 ounces bacanora, mezcal, or tequila
.75 ounces pineapple gum (or simple syrup mixed with equal parts pineapple juice)
.50 ounces Campari
.50 ounces fresh lime juice
1 pinch salt
1 sprig mint, for garnish
Instructions
Shake all the ingredients together in a cocktail shaker; strain over ice. Serve with mint leaf.