In The Jungle Recipe
blended scotch | rum | brandy | vermouth bourbon | allspice dram | caribbean pineapple fresh lime cane sugar | orange
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Ingredients
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Base spirits
Accent liqueur & sweetener
Fruit & citrus
Optional / finishing
Method
Build & shake
- 1
Combine ingredients
Add blended Scotch (1 oz), aged rum (1 oz), brandy (1/2 oz), sweet red vermouth (1/2 oz), allspice dram (1/2 tsp), cane sugar syrup (1/2 oz), fresh pineapple juice (1.5 oz) and fresh lime juice (3/4 oz) into a cocktail shaker.
- 2
Ice and shake
Fill the shaker about two-thirds with ice (or add 4-6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.
Serve
- 3
Prepare glass
If desired, fill a rocks glass or tiki-style glass with crushed ice (about 1 cup) and set aside.
- 4
Strain
Double-strain the shaken mixture over the prepared crushed ice using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and fruit pulp.
- 5
Garnish & finish
Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist, then rub the rim with the peel and drop it into the drink. Add a pineapple wedge or pineapple leaf for a tropical touch.
Optional adjustments
- 6
For a slightly richer, sweeter profile increase pineapple juice to 2 oz and cane syrup to 3/4 oz. For more spice presence, increase allspice dram to 3/4 tsp. Adjust to taste while keeping total liquid proportions balanced.
