Crimson Cocktail

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The Italian Junglebird created by Nandini Khaund of Cindy's, Chicago, riffs on the classic with amaro and cold-brew. I used Averna instead of Meletti because that's what I have, and it serves a similar purpose to bring herbal, caramel character to the drink.

Pineapple, lime and demarara works well to balance the bitterness of Campari and cold-brew without dampening their flavours. That pinch of salt though tiny in amount really helped to elevate the ingredients. Enjoy!

Italian Junglebird:
30 ml
22.5 ml
22.5 ml Pineapple Juice
22.5 ml Lime Juice
30 ml Cold-Brew Coffee
7.5 ml Demerara Syrup
Pinch of Salt
Garnish with Cinnamon Stick for aroma

Seasons greeting! 😍This looks amazing! Rate this drink 1-10 and tag a friend in the comments. Want a 𝙁𝙍𝙀𝙀 shoutout? Tag 🥃 Cocktail Hammer | Mixology]] in posts to be featured next 🤝
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Swipe for recipe!
This next drink is going to divide the audience into haters or lovers because it’s star ingredient is infamous for just that. Cilantro! You either love it or hate it. I’m not a fan but my husband absolutely loves it so I decided to try and make a cocktail with it to change my own opinion 😅 What is key here is to start with small quantity of cilantro and taste as you muddle till your desired flavor is achieved.
The flavors here compliment Cilantro in every which way possible. You have anise from Ouzo, orange from Magdala liqueur, alpine herbs from Genepy and sweet and floral notes from a combination of dry and bianco vermouth. The composition works well, the flavors blend with cilantro to create something new entirely which is always my favorite kind of cocktail. Gin provides the perfect backdrop by giving a sneak peek of its presence but ultimately allowing everything to shine through.

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