Inspired by the classic Jungle Bird cocktail, Brian Miller lets tequila do the talking in this variation, which also welcomes mezcal, Campari and orgeat to the glass for an extra layer of flavor.
1½ oz. blanco tequila
½ oz. mezcal
½ oz. Campari
½ oz. orgeat
½ oz. fresh lime juice
½ oz. fresh grapefruit juice
1 oz. pineapple juice
4 dashs absinthe
Garnish: pineapple wedges and leaves
Combine all the ingredients in a blender with 4 large ice cubes and flash blend for five seconds. Pour into a glass and top with crushed ice. Garnish.
Brian Miller, The Polynesian, New York City
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