Mezcal Jungle Bird Recipe

Mezcal Jungle Bird Recipe

Cayla Zelanis

To celebrate the longer, lighter days of summer, our friends at Figure Ate Foods shared this refreshing recipe using persimmons sourced from organic farms along the Central Coast of California. In using these persimmons, they have created a naturally fermented vinegar, which is a regenerative superfood that’s rich with antioxidants, offering support for a healthy heart, liver, skin, and gut.

All proceeds benefit White Buffalo Land Trust, so they can continue to practice, promote, and develop systems of regenerative agriculture, which have the power and potential to address the planet's climate, biodiversity, community health, and food security challenges.


  • Water
  • Honey
  • Sugar
  • Persimmon Vinegar
  • Mezcal
  • Campari
  • Pineapple Juice


First, make a simple syrup:

  • 1 part water
  • 1 part honey or sugar
  • Heat on the stove until the honey or sugar is dissolved, stirring constantly.
  • Let the simple syrup cool and save some for the final cocktail. 

Then put the following in the shaker: 

  • 1.5 oz mezcal
  • 1.5 oz pineapple juice
  • 0.5 oz persimmon vinegar
  • 0.5 oz campari 
  • 0.5 oz simple syrup
  • Shake and serve over rocks.
  • Add a pineapple slice to garnish.