Dead Bird
What tools do I need to make smoke-infused cocktails?
MOREYou'll need a smoking gun or a DIY smoking apparatus, glass cloche, wood chips, and your preferred cocktail ingredients. The smoking gun is essential for infusing the cocktail with smoke.
Dead Bird
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
hot wings, blue cheese dip
Herbal, bourbon-kissed, and slightly bitter
- Jagermeister 2 cl
- Wild Turkey 80 Proof Bourbon 2 cl
Any Glass of your Choice
dead bird is a popular Bourbon cocktail containing a combinations of Jagermeister,Wild Turkey 80 Proof Bourbon .Served using Any Glass of your ChoiceDead Bird Ingredients
Jagermeister,Wild Turkey 80 Proof Bourbon,
Dead Bird Recipe
Combine in shot glass and enjoy (btw. a chaser of anything is recommended...)
Jagermeister
Jägermeister is a German digestif made with 56 herbs and spices. It was developed in 1934 by Wilhelm and Curt Mast. Mast-Jägermeister SE is a German liquor company owned by the Findel-Mast family,
Jägermeister is 70 US Proof ( 35% ABV )Wild Turkey 80 Proof Bourbon
American's don't need to be lectured on Bourbon, but still, let's put it in record like all other spirits. A Bourbon in American spirit is a barrel-aged distilled liquor made primarily from corn. The name might have been derived from the French Bourbon dynasty, or from Bourbon County in Kentucky, or Bourbon Street in New Orleans, both named after the French Dynasty.
Technically, most whiskey made in America are legally classified as Bourbon, although Bourbon is in spirit a Southern Whiskey with special connection to Kentucky. Note than although Tennessee Whiskey is classified as Bourbon, Tennessee distilleries do not prefer their whiskey to be unique and referred to as Tennessee Whiskey only.
Distilling came to Kentucky in the late 18rth Century with the Scots, Scot-Irish and other settlers including English, Welsh, German and French, and they brought with them their distilling techniques and ageing processes in charred oak barrels. The charring is what gives the Bourbon the brownish colour and distinctive taste.
To be a legal Bourbon, a whiskey has to meet the following criteria
- Produced in the United States and Territories (Puerto Rico) and the District of Columbia
- Made from a grain mixture that is at least 51% corn
- Aged in new, charred oak containers
- Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
- Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
- Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
Tennessee Whiskey meets all the requirements too, but they prefer keeping it distinct.
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