Bird Of Paradise Recipe

Make the syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Add the seeded, broken guajillo chile piece, 1 cinnamon stick, and 2 large strips of orange peel (avoid white pith). Reduce heat to low and simmer gently for 6–8 minutes to infuse flavors. Do not boil vigorously.

Remove from heat and let steep for 15 minutes. Strain through a fine mesh sieve into a clean jar, pressing gently on solids to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Syrup keeps up to 2 weeks.

In a small container combine 0.5 cup fresh orange juice with 1 tsp light soy sauce (shoyu). Stir to combine and taste: the shoyu should add an umami saltiness without overpowering—adjust by up to ±0.25 tsp if needed. Reserve chilled.

Prepare glass and tools

Chill a coupe or Nick & Nora glass by filling with ice water while you prepare the cocktail. Gather a shaker, fine strainer, julep strainer (if available), and measure tools.

Add to a cocktail shaker: 1 oz Zero Proof spirit, 0.5 oz MacDougal No. 3, 0.5 oz Jack Daniel's, 0.25 oz Johnnie Walker, 0.75 oz spice-orange syrup (from the syrup section), 0.5 oz fresh lemon juice, and 0.5 oz Miraculous Foamer (or aquafaba).

Dry shake

Seal the shaker and dry shake (no ice) vigorously for 20–30 seconds to activate the foamer and emulsify the citrus and syrups. This step builds a stable, silky foam.

Wet shake

Open the shaker, add 6 ice cubes, reseal and shake vigorously for 12–15 seconds until well chilled (outside of shaker becomes frosty).

Dump the ice water from the chilled serving glass and double-strain the cocktail into the chilled glass using both the shaker strainer and a fine mesh strainer to remove small ice shards and any solids.

Float a thin orange twist or a small wheel on the foam. Gently express the orange peel over the drink to release oils before placing it on top.

Light the cinnamon stick with a torch or match until it smolders, then cup it near the glass to capture the smoke and briefly pass the smoldering stick across the drink to impart a faint cinnamon-smoke aroma. Alternatively, hold the cinnamon stick above the glass to let aromatic smoke fold into the foam. Discard cinnamon after use.

Optionally, for a pronounced smoky presentation, trap smoke in the glass with a cloche or inverted mixing glass for 6–8 seconds, then lift at service to release a puff of cinnamon-smoke aroma.