Whirlybird

WHIRLYBIRD

• 1½ oz. / 45 ml. Jamaican rum (Hamilton Pot Still Black)

• ¾ oz. / 22.5 ml. St. George Bruto Americano

• ¾ oz. / 22.5 ml. pineapple gum syrup

• 2 dashes lime bitters

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a glass over a BFC or clear ice sphere / garnish with dehydrated pineapple slice (omitted and subbed with pineapple fronds here)

ABOUT
I’ve seen this cocktail by Brendan Dorr (@bmoredorr) at Pink Flamingo Baltimore making the rounds. And for good reason. It’s basically a stirred Jungle Bird, and I mean that in the best way possible. I’m already team Bruto Americano (sorry, Campari), so seeing it shine here immediately caught my attention. The pineapple gum syrup brings a soft, almost plush texture, and the lime bitters add just the right amount of citrus lift. Every element feels purposeful. This one’s officially in the rotation! Cheers y’all!