A refreshing, agave-forward Jungle Bird variation from Brian Miller of NYC’s Polynesian The bittersweet Campari partners happily with the grapefruit and smoke notes in the mezcal to complement the pineapple juice while the blanco tequila provides a nice agave base and the orgeat smooths out the edges 1.5 oz Blanco Tequila .5 oz Mezcal .5 oz Campari (or other favorite red Aperitivo) .5 oz Orgeat (almond syrup) 1 oz Fresh Pineapple Juice .5 oz Fresh Grapefruit Juice .5 oz Fresh Lime Juice 4 dashes Absinthe (can sub Herbsaint) Combine all ingredients with 4 ice cubes in the blender and pulse for 5-10 seconds. Add to footed pilsner glass with crushed ice. Garnish with pineapple chunks and leaves #weekendtiki