Jingle Bird
Ingredients:
- 1 oz. Rum
- .5 oz. Scotch
- .75 oz. Campari
- 1.5 oz. Pineapple Juice
- .5 oz Avocado
- Cinnamon
- Rosemary
Directions:
Mix all ingredients in a shaker. Strain over rocks and garnish with rosemary.
*Avocado Pit Orgeat: Cut one avocado pit into quarters, then blend in a food processor and then toast mixture in a saucepan over medium with oil. Once toasted, soak 1.5 cups of sugar and 1.5 cups of water with toasted avocado pit mixture overnight. Blend in a mixer and strain to produce syrup. Recipe by Fleet Street Bar Co.
