Bird is the Word 2.5
The Last Word is one of those classic gin inspired cocktails that manages to marry unlikely ingredients into a balanced whole. Its popularity has given rise to many variations where gin has been substituted for other spirits, such as rye whiskey in the Final Ward.
Not long ago, bartenders at Salon 39, a classic cocktail lounge on the outskirts of Copenhagen, took the Last Word to a new level by substituting Grappa for the gin and adding a dash of chocolate bitters. They call this cocktail the Bird is the Word 2.0; it is a wonderful and refreshing drink and one that we wanted to add to our menu. But – not without tweaking.
The mixologists at Sidewinder have made subtle changes to Salon 39’s cocktail. First, we use our own Grappa. We also add a dash of orange bitters and peel of orange, which complement the chocolate bitters. We call it Bird is the Word 2.5. Enjoy!
- ¾ oz Sidewinder Grappa
- ¾ oz Green Chartreuse
- ½ oz Luxardo Maraschino Liqueur
- ½ oz fresh squeezed lime juice
- 1 dash chocolate bitters
- 1 dash orange bitters
- 1 peel of orange rind
Measure Grappa, Chartreuse, Luxardo, Lime, and chocolate bitters into a mixing tin. Add ice and shake for fifteen seconds. Double strain into a cocktail glass. Add the dash of orange bitters and the orange peel, making sure to twist the peel over the cocktail to release some of its oil.
Cocktail fans are well aware of the Pisco Sour – the wildly popular drink of Peru and Chile. Made with Pisco – a South American Brandy – the cocktail is noted for its complex and earthy flavors.
Our updated riff on this cocktail replaces Pisco with our own, locally produced brandy: Sidewinder Eau de Vie. Our Eau de Vie is an un-aged brandy distilled from locally grown Malvasia Bianca grapes. Elegant, clean, and more floral than Pisco, the Livermore Sour is perfect for spring and summer.
- 2 1/2 oz Sidewinder Eau de Vie
- 1 oz fresh lime juice
- 1/2 oz simple syrup (1:1)
- 1 egg white
- 3 dashes Angostura Bitters
Combine Eau de Vie, lime juice, simple syrup, and egg white into a mixing tin without ice. Shake vigorously (dry shake) until egg white froths. Add ice, ice and shake again until well chilled. Strain into a cocktail glass and top with the bitters. Garnish with a lime wedge and enjoy