The Jungle Bird at this Kansas bar isn't the typical tiki drink. Here's how they make their stirred cocktail riff with modern techniques (via punch_drink)
. Bartender and art director Cammie Mitchener’s menu design comes next, and is used as inspiration for the cocktails that follow. “The design drives the content,” says Colombo. “The drink-making has to happen, if not after the artwork, at least in conjunction with it.” This method lends the staff a narrative starting point for creation. With Mitchener’s images spread in front of them, the bar team asks,But a few select drinks transcend their respective themes.
Let Me Be Clear, like many of the bar’s cocktails, points to his conflicted love of rum classics. “I’d long been a fan of Jungle Birds, but also felt like the original is a little inefficient,” he says. “It’s really cool, but is it best serving the Venn diagram of sweet, sour and bitter?” To answer this question, Colombo began tinkering with the drink for the Revisionist Histories menu, a theme that sought to re-envision cocktail eras through the ages. He worried that the combined water content of thejuice, lime juice and ice muted the subtler flavors of the ingredients. His solution came in the form of one particularly complex ingredient: clarified, acidified pineapple gomme syrup.
First, the pineapple juice is mixed with an agar-agar solution, which bonds with the particulate matter in the juice. After a night in the freezer, the resulting yellow ice block is thawed and strained, losing much of its color and pulp along the way. The remaining juice is blended with gum arabic for added texture, combined with sugar, then cooked sous vide at low heat to avoid caramelizing the juice. Finally, the addition of citric acid brings the pH to lime’s level.
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