Snowbird
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Snowbird
Photographed in an Urban Bar Freddo Highball
| 1 1⁄2 oz | Del Maguey Vida Clásico Mezcal |
| 1 2⁄3 oz | Pineapple juice |
| 3⁄4 oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 3⁄4 oz | Orange juice (freshly squeezed) |
| 1⁄6 oz | Cointreau triple sec liqueur |
| 1⁄4 barspoon | Xanthan gum (E415) |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of grated nutmeg.
- DRY BLEND (without ice) first 5 ingredients on slow setting and gradually add Xanthan gum while continuing to blend.
- Add one-and-a-half 7oz scoops of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with dusting of nutmeg grated over cocktail.
- Serve with a straw.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A mezcal-based riff on the Painkiller that's balanced rather than sweet.
History:
Adapted from a recipe created in 2023 by Danielle (Dani) Crouch and Allan Katz at their Jammyland bar in Las Vegas, Nevada.
- More Frozen (blended) cocktails
- More Fruity (e.g. Pornstar Martini) cocktails
- More Tiki/tropical cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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