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Spicy Bird from The Bird, the new cocktail bar from Daunt’s Albatross. (Photo courtesy of The Bird)

Last year, Leo Daunt, the third gen to take over his family’s famed beachy motel, Daunt’s Albatross, opened the restaurant and bar across the street, giving it a similar stylish but thoughtful make-over, and offering creative twists on classic dishes from breakfast to dinner. It took the year to gel but this season he’s rechristened the establishment as The Bird (47 S. Elmwood Ave., Montauk, 631-668-5833), and it it seems to be taking flight just fine.

The on-point cocktails and super chill vibe don’t hurt, like this thoughtful makeover of the classic margarita. Making the hibiscus tequila used here is simple enough — it just takes patience. Use a full 750ml bottle of silver 100% blue agave tequila and pour over 1/3 cup of dried hibiscus petals. Store in a dry, cool place for a week and strain over a fine mesh sieve (discard the hibiscus petals), funnel back into its original bottle and store indefinitely.

The jalapeño tincture, too, you can try your hand at making: trim off the stem of the pepper and discard; slice the rest of it thinly and put in a glass jar with 1 cup of vodka for about a day (don’t forget to wash your hands after handling the pepper!). Strain through a fine mesh sieve and store in a small glass jar or, even better, dropper bottle if you can get your hands on one.

Or… you can just go to The Bird and order one of these fine-feathered, magenta-hued beauties. That’s our plan.

Spicy Bird

Prep Time 1 minute
Serves 1 cocktail


  • 1 1/2 oz hibiscus tequila
  • 1 oz lime juice
  • 1 oz agave syrup
  • 1/4 oz jalapeño tincture
  • Tajin seasoning
  • 1 fresh jalapeño slice
  • 1 lime wheel


  • Combine all ingredients in a shaker with ice. Shake well for 10 to 15 seconds.
  • Rub the squeezed out lime rind around the edges of a double rocks glass. Discard the rind. Sprinkle Tajin seasoning onto a saucer and gently press the rim of the glass into the spice mix.
  • Add ice and strain the cocktail into the glass. Garnish with the jalapeño slice and lime wheel. Cheers!