The Jungle Bird! I must confess I’m a little bit scared of making tiki drinks. I think they have their own rules I don’t fully comprehended and I get lost in the wide world of rum. It’s my pending subject, but while I’m learning little by little I try to make some cocktails I like a lot. When I found a tiki with Campari, that blew my mind (I really like Campari, neat, for real), and now is one of my favourites. This time I used Kraken dark rum, Campari, homemade pineapple juice, fresh lime juice and demerara sugar syrup. And as garnish, a little pineapple and cherry jungle bird.
Recipe:
Ingredients:
- Dark rum: 1.5 oz (45 ml).
- Campari: 0.5 oz (15 ml).
- Pinneaple juice: 1.5 oz (45 ml).
- Lime juice: 0.5 oz (15 ml).
- Rich Demerara Sugar Syrup (2:1 ratio): 0.33 oz (10ml).
- Garnish: a little “jungle bird” made of cocktail cherry, pineapple wedge and pinneaple fronds.
Directions:
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a collins glass over ice cubes.
- Garnish with the “jungle bird”.