Jungle Blurred Recipe

Chill & measure

Chill your serving glass (tiki mug or double old-fashioned glass) in the freezer for a few minutes if desired. Have all juices freshly squeezed and measured. Keep the coconut cream and club soda chilled.

If using passion fruit puree, dilute with a little simple syrup to form a syrupy consistency so it blends smoothly.

Combine fruit & syrups

In a cocktail shaker, add 3 oz fresh pineapple juice, 1 oz fresh orange juice, 0.5 oz fresh lime juice, 0.5 oz passion fruit syrup/puree, 0.5 oz orgeat, and 0.25 oz rich simple syrup.

Add spice elements

Add 0.25 tsp allspice dram substitute (or small splash of non-alcoholic spiced syrup) and 2 dashes non-alcoholic Angostura-style bitters if using. These provide the warm tiki spice notes that mimic rum complexity.

Dry shake for texture

Add no ice and 0.5 oz chilled coconut cream to the shaker and dry-shake vigorously for 10–15 seconds to emulsify the coconut cream with the syrups and create a velvety texture.

Wet shake to chill

Add a large handful of crushed or cubed ice to the shaker and shake again hard for 8–10 seconds until well chilled and slightly frothy.

Strain into glass

Fill the chilled serving glass with crushed ice. Double-strain the shaken mixture over the ice to remove any pulp and create a smooth texture.

Top with effervescence

Gently float 1 oz chilled club soda or sparkling water down the side of the glass to add lift and a slight fizz. Do not stir vigorously — you want a layered, airy top.

Garnish

Garnish with a pineapple wedge and a sprig of mint. Lightly grate a little nutmeg over the foam or tuck in a cinnamon stick for aroma.

Serve immediately with a straw and a small spoon to enjoy the frothy top and the layered tropical flavors.