"Garden Bird | Crafted Pour"

"I see the face you’re making right now. Confused. A little annoyed. Back at it again with the weirdness. Is this a Jungle Bird riff? Another one? With what kind of syrup? P D G… Pico de Gallo? And dill aquavit? Ash-whatnow? CHIVES??? Ahem. Yeah. Yes to all. Can you find all these combos in the Flavor Bible? Nope. Does it all work really well anyway? Absolutely. Mad scientist on the loose but boy did this come out *chef’s kids* Just know that I ask myself all the same questions when I create this sort of concoction on paper, I truly do. But ginger pineapple lime, easy enough. Dill chives and ashwandghanda with a touch of aromatic absinthe? Weirdly incredible. A single barrel rum aged in Moscotel casks bringing in the molasses flavors with brilliantly dilly spirit and bittersweet Campari? Honestly perfect. And of course a spicy salsa syrup out of left field that somehow manages to bridge the gap between between savory, spicy, sour and sweet!", "undefined", "Garden Bird",

"Ingredients"

Garden Bird By , May 8, 2009 I see the face you’re making right now. Confused. A little annoyed. Back at it again with the weirdness. Is this a Jungle Bird riff? Another one? With what kind of syrup? P D G… Pico de Gallo? And dill aquavit? Ash-whatnow? CHIVES???

Ahem. Yeah. Yes to all. Can you find all these combos in the Flavor Bible? Nope. Does it all work really well anyway? Absolutely. Mad scientist on the loose but boy did this come out *chef’s kids* Just know that I ask myself all the same questions when I create this sort of concoction on paper, I truly do. But ginger pineapple lime, easy enough. Dill chives and ashwandghanda with a touch of aromatic absinthe? Weirdly incredible. A single barrel rum aged in Moscotel casks bringing in the molasses flavors with brilliantly dilly spirit and bittersweet Campari? Honestly perfect. And of course a spicy salsa syrup out of left field that somehow manages to bridge the gap between between savory, spicy, sour and sweet! I see the face you’re making right now. Confused. A little annoyed. Back at it again with the weirdness. Is this a Jungle Bird riff? Another one? With what kind of syrup? P D G… Pico de Gallo? And dill aquavit? Ash-whatnow? CHIVES??? Ahem. Yeah. Yes to all. Can you find all these combos in the Flavor Bible? Nope. Does it all work really well anyway? Absolutely. Mad scientist on the loose but boy did this come out *chef’s kids* Just know that I ask myself all the same questions when I create this sort of concoction on paper, I truly do. But ginger pineapple lime, easy enough. Dill chives and ashwandghanda with a touch of aromatic absinthe? Weirdly incredible. A single barrel rum aged in Moscotel casks bringing in the molasses flavors with brilliantly dilly spirit and bittersweet Campari? Honestly perfect. And of course a spicy salsa syrup out of left field that somehow manages to bridge the gap between between savory, spicy, sour and sweet! Ingredients: - Mezan Single Barrel Rum - Gamle Ode Dill Aquavit Instructions: Add all ingredients to a shaker tin with ice and shake well. Double strain into a rocks glass over a large clear cube. Garnish with chives Tropical,Originals,Signatures,Refreshing,Seasonal