Cherry Heering cocktailvirgin – Frigate Bird

The other drink was based off of Haus Alpenz’s other new offering at the time, Batavia Arrack. While looking for bird-named cocktails, there were a few that seemed missing. I solved one by honoring the extinct American Passenger Pigeon above.Two others were the Albatross and Booby which became names of some of the mocktails that night (and the latter was the most popular mocktail of the evening and the name got partially recycled in the Masked Booby Punch two years later). The final was the Frigate Bird which was perfect for the Batavia Arrack since the range of some of the species included Indonesia where the spirit is distilled. With the nautical history of Batavia Arrack being used in sailor’s punches, a seabird that they would frequently spy seemed appropriate. Beside being known for stealing other birds’ food and eggs (hence, their name), they are best known for the male of the species’ inflatable red-colored throat pouches that they use to attract a female during mating season. To symbolize this mating display, I used Cherry Heering and grenadine to provide a glorious red color. Moreover, these two ingredients along with some falernum provided some sweetness to tame the harsh and funky Batavia Arrack base spirit.

The recipe as it was created then was as follows:
Frigate Bird
• 1 1/2 oz Batavia Arrack
• 1/2 oz Cherry Heering
• 1/4 oz Falernum (Velvet)
• 1/4 oz Grenadine (homemade)
• 1 dash Orange Bitters (Angostura Orange)
Stir with ice and strain into a cocktail glass.
If I were to craft a drink called the Frigate Bird today, it would probably be in a different recipe as my cocktail crafting style has changed over the years (I think my drink size of 2 1/2 oz was heavily influenced by our older copies of Trader Vic and Duffy). Here, the cocktail provided a light fruit aroma with the orange notes from the bitters being more forward than the cherry and pomegranate ones; and as the drink warmed up, the Batavia Arrack gained a strong foot hold on the nose. The cherry notes did come out in the sip where they were tinged with orange from the bitters. Next, the swallow was the Batavia Arrack supplemented with spice from the falernum and bitters, and the aftertaste contained some lingering cherry and orange notes. I was quite surprised at how balanced this drink was and how well it held up to my palate over the years. Moreover, I was impressed at how drinkable I made a recipe that was mainly Batavia Arrack and how that spirit kept the other ingredients’ sweetness in check.

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