Jungle Bird Recipe
Aged Rum, Campari, Demerara, Lime, Pineapple
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Ingredients
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Liquors
Sweeteners
Citrus
Fruit
Method
Preparation
- 1
Make the Demerara Syrup
In a small saucepan over medium heat, combine 0.5 cups of Demerara sugar with 0.5 cups of water. Stir until the sugar is fully dissolved. Remove from heat and let cool.
- 2
Juice the Lime and Pineapple
Freshly squeeze 0.5 cups of lime juice and 1 cup of pineapple juice. Strain the juices to remove any pulp or seeds.
Mixing the Cocktail
- 3
Combine Ingredients
In a cocktail shaker, combine 1.5 cups of aged rum, 0.75 cups of Campari, 0.5 cups of freshly squeezed lime juice, and 1 cup of fresh pineapple juice.
- 4
Add Syrup
Add the prepared Demerara syrup to the shaker with the other ingredients.
- 5
Shake
Fill the shaker with ice and shake vigorously for 15-20 seconds until well chilled.
Serving
- 6
Strain and Serve
Strain the mixture into a chilled glass filled with ice. Optionally garnish with a pineapple wedge or a lime wheel.