ShookdLog in

City Bird

0

Rhum agricole and lemon juice give a tart, grassy base, with Campari adding bitterness and Prosecco a dry sparkle. Created by Randy Wong at Clio Restaurant in Boston in 2011.

Randy Wong created the City Bird at Clio Restaurant in Boston in 2011 as a spin on the Jungle Bird, for that year's summer menu. It is more approachable and better suited to sipping through a session than the richer blackstrap version Giuseppe Gonzalez introduced in New York a couple of years later.

Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Bitter
Citrus
Floral
Sour
Sweet

Ingredients

Servings:
1
Your bar: 0/6
Luxardo
8 ml
Rhum Agricole
60 ml
Lemon Twist
1
as garnish
Lemon Juice
30 ml
Campari
15 ml
Prosecco
15 ml
to top
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

Upgrade your home bar

Ad
🍋

Citrus Juicer

Fresh juice every time

från 149 krAmazon
🍸

Cocktail Shaker

Shake like a pro

från 149 krAmazon

Instructions

  1. Place the initial four components in a shaker filled with crushed ice.
  2. Chill a collins glass by adding a horse’s neck decoration along with some cracked ice.
  3. Vigorously shake and then strain the mixture into the prepared glass.
  4. Finish off by pouring half an ounce of prosecco on top (club soda can be used as a replacement if needed).

Share