"Andean Cock-of-the-Rock | Crafted Pour"

"Back with another edition of fun Jungle Bird riffs (really almost changed my handle to something along the lines of Jungle Bird, love them so much), I decided to break out a bunch of my South American spirits to lean into some fun funk and flavors here, but Peru got the naming credit for their kinda weird looking national bird the Cotinga… AKA the Andean COCK-OF-THE-ROCK which is so freakin’ funny to me Anyway. The Cachaça and Pisco work beautifully together, aged funkiness and unaged grape pairing really nicely while the peppery Andean delight of Cocalero Negro ties in with the red bittersweet Campari. All work with Pineapple and some added sweetness from the lime cordial and agave nectar to come together as a sweet, summery and tropical delight. Cheers!", "undefined", "Andean Cock-of-the-Rock",

"Ingredients"

Andean Cock-of-the-Rock By , May 8, 2009 Back with another edition of fun Jungle Bird riffs (really almost changed my handle to something along the lines of Jungle Bird, love them so much), I decided to break out a bunch of my South American spirits to lean into some fun funk and flavors here, but Peru got the naming credit for their kinda weird looking national bird the Cotinga… AKA the Andean COCK-OF-THE-ROCK which is so freakin’ funny to me Anyway. The Cachaça and Pisco work beautifully together, aged funkiness and unaged grape pairing really nicely while the peppery Andean delight of Cocalero Negro ties in with the red bittersweet Campari. All work with Pineapple and some added sweetness from the lime cordial and agave nectar to come together as a sweet, summery and tropical delight. Cheers! Back with another edition of fun Jungle Bird riffs (really almost changed my handle to something along the lines of Jungle Bird, love them so much), I decided to break out a bunch of my South American spirits to lean into some fun funk and flavors here, but Peru got the naming credit for their kinda weird looking national bird the Cotinga… AKA the Andean COCK-OF-THE-ROCK which is so freakin’ funny to me Anyway. The Cachaça and Pisco work beautifully together, aged funkiness and unaged grape pairing really nicely while the peppery Andean delight of Cocalero Negro ties in with the red bittersweet Campari. All work with Pineapple and some added sweetness from the lime cordial and agave nectar to come together as a sweet, summery and tropical delight. Cheers! Ingredients: - Caravedo Pisco - Avua Cachaça Balsomo Instructions: Add all ingredients to a blender with ice and blend until smooth. Pour into a rocks glass. Garnish with pineapple fronds and an umbrella. Tropical,Originals,Signatures,Refreshing,Seasonal,Agave,Blended,Boozy,Frozen,Fruity,Modern,Tiki