Episode Transcriptions

Drinks all around!  

Black-capped Vireo

Ingredients

1 oz Blanco Tequila 
1/2 oz Chambord
Splash of Lime Juice

Directions

1. Carefully pour Chambord in shot glass
2. Slowly pour Lime Juice on top of Chambord
3. Slowly pour Tequila on top of Lime Juice
4. If made properly, there should be defined layers
5. Drink in one shot to create a Black-capped Vireo!

Black-capped Vireo with Samantha Hauser
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Magnificent Frigatebird

Ingredients

Fresh mint leaves
2 ounces Tito’s Vodka
1 ounce fresh lime juice
2–3 teaspoons simple syrup 
1 ounce strawberry puree (or strawberries)
Ice
Club soda

Directions

1. Add the mint leaves, vodka, lime juice and simple syrup to a cocktail shaker.  
2. Muddle the mint and strawberries. 
3. Add 1 cup of ice and shake.
4. Strain into a tall glass filled with ice.  
5. Top with club soda, and garnish with mint, lime wedges, and strawberries. 

(Mocktail adaptation: leave out the vodka!)

Magnificent Frigatebird with Jennifer Bristol
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Scissor-tailed Flycatcher

Ingredients

1 oz vodka
1 oz lemon juice
8 oz club soda
Juice from half a peach (or ¼ cup peach nectar)
Ice​

Directions

1. Fill a glass with ice.
2. Add vodka and lemon juice, then top with soda water.
3. Juice a peach into the glass
4. Stir gently and serve.

(Mocktail adaptation: leave out vodka)

Scissor-tailed Flycatcher with Marisa Oliva
Lammergeier

Ingredients

8 cups cold water
1 1/2 teaspoon orange blossom water
3/4 cups fresh lemon juice (or the juice of 8 lemons)
1/4 cup finely chopped fresh mint
3/4 cup granulated sugar
8 oz vodka
Blood Orange slices
Crushed ice

Directions

1. Add the water, fresh lemon juice, orange blossom water, and mint in a pitcher. Stir well.
2. To serve, fill glasses with ice, pour 1 oz of vodka in each glass, and fill with lemonade.
3. Serve immediately and garnish with blood orange slices and a sprig of mint, if desired.

 

(Mocktail version: leave out the vodka)

Lammergeier with
Suzy Buttress

Ingredients

1 oz Light Rum
1 oz Dark Rum
¼ oz Galliano
2 oz Orange Juice
1 oz Pineapple Juice
Juice from ½ lime
Ice

Directions

1.    Squeeze lime into a shaker
2.    Add juices, rums, and galliano
3.    Shake well
4.    Strain into a glass with ice

(Mocktail adaptation: leave out the rums and galliano, add a dash anise flavoring and vanilla to your fruit juices)

Yellow Warbler with 
Chidi Paige

Ingredients

1 oz Vodka
1 oz hazelnut liqueur
1 oz coffee liqueur
1 oz half and half
Caramel sauce
ice

Directions

1.    Prepare an old-fashioned glass by drizzling with caramel sauce, fill with ice.
2.    In a shaker, mix together vodka, hazelnut liqueur, coffee liqueur, and half and half with ice.
3.    Shake shake shake
4.    Pour into prepared glass and top with caramel sauce, garnish with a gummy worm, if you like

(Mocktail adaptation: not sure of an adequate replacement for vodka or these liqueurs)

American Woodcock with Orietta Estrada
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Ruddy Turnstone

Ingredients

1/2 oz Frangelico
1/2 oz Fireball
1/2 oz Kahlua
1/2 oz Crème de Cacao
Coffee
Whipped Cream

Directions

1. Combine Frangelico, Fireball, Kahlua, Crème de Cacao in a warm mug.
2. Fill remainder with coffee.
3. Top with whipped cream!

Ruddy Turnstone with Monica Iglecia
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Ruby-crowned Kinglet

Ingredients

1 oz vodka
1/4 cup sugarfree red bull
½ cup Ruby Red Grapefruit Juice

Directions

1. Fill glass with ice
2. Pour in vodka, red bull, grapefruit juice
3. Stir and enjoy!

(Mocktail adaptation: leave out the vodka!)

Ruby-crowned Kinglet with Stephanie Seymour
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Indigo Bunting

Ingredients


1 shot cranberry juice cocktail
1 shot blue curacao
Fill champagne/sparkling wine

Directions


1. Mix together the cranberry juice and blue curacao into a cocktail shaker with ice 
2. Strain into a champagne flute
3. Top off with champagne

(Mocktail adaptation: not available for this one)

Indigo Bunting with Bridget Butler

Ingredients

1 cup of coffee
Preferred amount of ½ and ½ 
1 oz Fernet
½ oz simple syrup
1 squirt lemon juice

Directions

1. Brew a cup of coffee.
2. Pour in the ½ and ½ to your liking, fernet, simple syrup, and a squirt of lemon juice.
3. Stir and enjoy

(Mocktail adaptation: leave out the fernet, I am not sure of an adequate non-alcoholic substitute that will have a similar flavor.)

Chuck-will's-widow with Kate Dolamore

Ingredients

½ cup apple juice
½ oz blue curacao
Fill with preferred light beer (pilsner, lager, blonde, etc)

Directions

1.   Pour the apple juice and blue curacao into a pint glass
2.   Fill with your preferred light beer
3.   Gently stir 

(Mocktail adaptation: use ginger beer and Monin or Torani Blue Curacao that is non-alcoholic)

Brown Pelican with Andrea Carpio

Ingredients

1 oz light rum
1 oz vodka
½ oz cream of coconut
1 oz half and half
Handful of chocolate chips
ice

Directions

1.    Pour ingredients into a shaker
2.    Shake, shake, shake
3.    Strain into a glass 

(Mocktail adaptation: not sure of an adequate replacement for rum or vodka)

Snowy Owl with Stephanie Lopez
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Shoebill

Ingredients

3 oz Green Chartreuse
2 cups Iced Tea
1 1/2 cups Pineapple Juice
2 oz Lime Juice
Ice to fill
Swedish Fish

Directions

1. Fill fishbowl with ice and chill.
2. Pour in chilled Green Chartreuse, pineapple juice, lime juice, and then iced tea. 
3. Stir mixture.
4. Pour in several Swedish fish and garnish with one.
5. Grab a partner and start drinking!

(Mocktail adaptation: leave out the chartreuse)

Shoebill with Emilie Chen
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Bee Hummingbird

Ingredients

1.5 oz white rum
½ oz lime juice
½ oz lemon juice
2 tbsp honey
1 tbsp water
Ice 

Directions

1.    Melt honey in water
2.    Mix all ingredients in cocktail shaker with ice cubes
3.    Shake well
4.    Strain into a chilled cocktail glass

(Mocktail adaptation: leave out the rum and use soda water instead)

Bee Hummingbird with Karina Sanchez
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Guianan Cock-of-the-Rock

Ingredients

1 shot rum
½ cup guava juice
½ cup orange juice
1 tb grenadine
Juice from ½ lime
Mint leaves

Ice

Directions


1. Muddle mint leaves in the bottom of a glass.  
2. Fill glass with ice. 
3. Pour in guava and orange juice, rum, grenadine, and juice the lime.  
4. Give it a stir and garnish with an orange slice and mint sprig 

(Mocktail adaptation: leave out the rum)

Guianan Cock-of-the-Rock
with Megan Shersby

Ingredients

½ cup lemonade
¼ cup ginger beer
1 oz rum
splash Blue Curacao
1 Tb Grenadine
Ice
lemon

Directions

1. Fill rocks glass with ice
2. Pour in lemonade, blue curacao, and ginger beer
3. Carefully pour in grenadine so it sinks to the bottom
4. Garnish with a lemon slice

(Mocktail adaptation: leave out the rum, use Monin Blue Curacao which is non-alcoholic)

Superb Fairywren with Cheryl Hogue

Ingredients

1 ½ oz Pisco
.25 oz Lime Juice
2 oz Mango Juice
Ginger Beer
Ice

Directions

1. Fill glass with ice.
2. Pour in the Pisco, lime juice, mango juice, and fill with ginger beer.
3. Gently stir.
4. Enjoy!

(Mocktail adaptation: leave out the pisco)

Torrent Duck with 
Ana Amable

Ingredients

8 oz Hot Chocolate (I used Swiss Miss and Milk)
1 oz Bailey's Irish Cream
1 oz Coffee Liqueur
Toasted Marshmallow

Directions

1. Make the hot chocolate
2. Stir in liqueurs
3. Garnish with the toasted marshmallow

(Mocktail adaptation: use Irish cream flavored syrup and coffee instead of the liqueurs)

McKay's Bunting with Etta Cosey

Ingredients

3 oz guava nectar
3 oz orange juice
2 tb grenadine
1 ½ oz spiced rum
Maraschino cherries
Ice

Directions

1. Fill the glass with ice
2. Pour in guava nectar, orange juice, spiced rum, and grenadine
3. Gently stir
4. Garnish with cherries

(Mocktail adaptation: use ginger ale in place of the rum)

Star Finch with
Janine Duffy