Jungle Bird Cocktail
The Jungle Bird is made with dark rum, Campari, pineapple juice, lime juice, and demerara syrup.
Servings: 1
Ingredients
- 1½ ounces aged rum
- 1½ ounces pineapple juice
- 3/4 ounce Campari
- 1/2 ounce fresh lime juice
- 1/2 ounce rich demerara syrup
- Pineapple wedge garnish
- Brandied cherry garnish
Instructions
- Combine rum, Campari, pineapple juice, lime juice, and demerara syrup in a shaker with ice.
- Shake and double strain into a chilled old-fashioned glass over fresh ice or a large ice cube.
- Garnish with a pineapple wedge and brandied cherry.
Notes
Chill your glasses in the freezer. A cold glass prevents warming and keeps your drink colder for longer.
Serve over a large ice cube, regular cubes, or pebble ice for a tiki feel.A giant ice cube is designed to melt slower due to its size, causing less dilution. If you’re serious about making cocktails, invest in a clear ice maker. Clear ice cubes taste better and melt even slower.
This cocktail benefits from a strong shake. This will froth up the pineapple juice, rendering a little foam, which adds a nice texture.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg