Recipe: Mezcal Jungle Bird with Persimmon Vinegar

Here's our second Persimmon Vinegar feature in a cocktail. Connor from our team was inspired to create this Mezcal Jungle Bird recipe for Father's Day and it's delicious! 

 

Ingredients: 

Water
Honey Sugar
Persimmon Vinegar
Mezcal 
Compari 
Pineapple Juice

Directions: 

First, make a simple syrup: 
  • 1 part water
  • 1 part honey or sugar

Heat on the stove until the honey or sugar is dissolved, stirring constantly. 
Let the simple syrup cool and save some for the final cocktail. 

Then put the following in the shaker: 
  • 1.5 oz mezcal
  • 1.5 oz pineapple juice
  • 0.5 oz persimmon vinegar
  • 0.5 oz compari 
  • 0.5 oz simple syrup 
Shake and serve over rocks. Pineapple slice garnish.
Send us a note about your favorite Persimmon Vinegar marinade recipe and we'll post it on Instagram. hello@figureatefoods.com

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