The Bird cocktail recipe by Nightjar
Transport yourself to the Roaring Twenties with the decadent Bird serve by iconic speakeasy bar, Nightjar
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There are few things that can impress the most discerning of cocktail connoisseurs quite like a speakeasy bar – and luckily London is home to more than a few. The pinnacle of cocktail culture, speakeasy bars were born out of necessity during the American Prohibition era and have transformed into sophisticated and mysterious drinking holes that take great pride in not only their menus, but also the atmosphere, interiors, dress code – and, above all, the experience.
Rather unsurprisingly, the capital’s speakeasy bars haven’t been afraid to pull out all the stops when it comes to creating the latter, and if you’d ask us where to go for a good ol’ time and impressive serves, we’d point you in the direction of Shoreditch’s Old Street or Soho’s Carnaby Street. It is here, behind a hidden door, that you will discover Nightjar. Inspired by the glamour, sophistication and famous debauchery of the Roaring Twenties, Nightjar guests are invited to don their best flapper attire as the bar whisks them to a bygone era with music and, of course, an innovative menu.
The mixologists at Nightjar are nothing if not creative, having divided the two varying menus into four sections: pre-prohibition, prohibition, post-war and Nightjar Signatures. Head to the Soho outpost to try the umami Alba – mixed with Campari, vermouth and truffled white chocolate – while the Shoreditch bar boasts the crisp and floral Young Man’s Delight featuring Lost Explorer Mezcal Espadín, tequila blanco, tonka bean, jasmine and fresh grapefruit.
Sebastiano Cristofanon
A new serve that’s landed on both bars’ pre-prohibition pages – comprising ancient recipes as well as early classics from famous bartenders such as Jerry Thomas and Harry Johnson – is the Bird. Rich and leathery, the recipe is the result of a collaboration with French cognac brand, Hennessy, which is then mixed with Rittenhouse Straight Rye, Capovilla Moscato, Merlet Pear Liqueur and oud and patchouli bitters to create a truly decadent cocktail. “The Bird cocktail is one of only three premium serves we have created. Inspired by classic early 1900s recipes, this cocktail is a nod to the Waldorf Astoria’s historical ‘big brass rail’,” says bar manager and drinks designer Sebastiano Cristofanon.
“At the heart of this sophisticated serve is bold spiciness, from Hennessy XO [cognac] and Rye whiskey, beautifully mingling with the sweet essence of ripe pears. The journey continues with a hint of rare Vietnamese oud, adding a crescendo of woody and leathery notes. It’s a timeless blend that promises a symphony of flavours: complex, elegant, and one-of-a-kind.” Fancy trying this cocktail at home? We bagged the recipe so you can sip and serve this tipple throughout the holiday season.
Recipe
Bird
Ingredients
- Hennessy XO 25ml
- Rittenhouse Straight Rye 20ml
- Capovilla Moscato 15ml
- Poire Williams 15ml
- Vietnamese oud bitters Three drops
Method
- Mix all ingredients together and stir over ice.
- Strain and serve neat.
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Read more: The best speakeasy bars in London
