We all know mixology is experiencing a resurgence.
From the comeback of classic cocktails like the bourbon-centric old fashioned and the Manhattan or the gin-based Negroni to the new interpretations from modern day mixologists, mixed drinks are in, and it looks like they are going to stay.
Mixologist Luke Tullos of Jazziz Nightlife in Boca Raton knows a thing or two about making a top-notch drink, the Louisiana-native hails from the state that celebrates all things to do with drinking -- this premier cultural city hosts the annual Tales of the Cocktail festival.
While Tullos has perfected his classic recipes, it's his fresh take on the standards that get us really excited. Clean Plate Charlie got him to divulge his tequila-based Bird in the Palm recipe.
See Also: Bartender Q&A Luke Tullos of Jazziz Nightlife on Martinis, Favorite Places to Drink, and More
Most comparable to the bitter aperitif Campari, Aperol (which is now made by the same company) has about half the alcohol at around 11 percent and a slightly milder bitter flavor. Originally made in Padua, Italy the orange spirit is comprised of bitter orange, gentian, rhubarb, and cinchona; it has about the same sugar content as Campari.
Bird in the Palm
One and a half ounces Milagro Silver Tequila
Three to four ounces homemade grapefruit soda
Half ounce fresh lime juice
Half ounce Aperol
Two sprigs of thyme
Combine the tequila, grapefruit soda, and lime juice in an iced collins glass. Top it off with Aperol and garnish with thyme.
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