About
This cocktail was created by Robby Haynes and published in The Bartender’s Manifesto. Haynes describes it as a Whiskey Daisy that has a little more oomph thanks to the pear liqueur. The cinnamon ties everything together with the natural vanilla and baking spices from the bourbon and bitters.Cheers y'all!
Ingredients
- 2 oz · 60 mlbourbon
- ¾ oz · 22.5 mlpear liqueur
- ¾ oz · 22.5 mlfresh lemon juice
- ½ oz · 15 mlcinnamon syrup
- 1 dashOld Fashion Bitters (Fee Brothers, or sub Angostura)
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or fancy bird glass.
- 4
Garnish with a lemon twist.
anatomyofadrink.com/cocktails/bird-on-a-wire