Birds Of Paradise Recipe
dark rum blend, Campari, pineapple, lime, cinnamon
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Ingredients
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Cocktail
Garnish & Finish
Cinnamon Syrup (makes ~6 oz)
Method
Cinnamon Syrup
- 1
Make cinnamon syrup
Combine water, granulated sugar, and cinnamon sticks in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to infuse. Remove from heat and let steep for 15–20 minutes. Strain out the cinnamon sticks, cool to room temperature, and store in a sealed container in the refrigerator. Yields roughly 6 oz.
Cocktail Preparation
- 2
Chill glass
If desired, place a double old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water to chill while you prepare the cocktail.
- 3
Combine ingredients
In a cocktail shaker, add 2 oz dark rum, 0.5 oz Campari, 2 oz pineapple juice, 0.75 oz freshly squeezed lime juice, and 0.5 oz cooled cinnamon syrup.
- 4
Add ice and shake
Fill the shaker with ice (enough to come 2/3 up the tin). Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled.
- 5
- 6
Strain
Double-strain the shaken cocktail into the prepared glass over the large ice cube or ice.
- 7
Garnish and finish
Garnish with a pineapple leaf or small wedge and a lime wheel. Lightly dust the top of the drink with a pinch (about 1/8–1/4 tsp) of ground cinnamon for aroma and visual warmth. Serve immediately.