Jungle Bird Recipe
tattersall single barrel rum, aperol, lemongrass, acidified pineapple
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Acidified Pineapple Juice
Combine fresh pineapple chunks with a pinch of salt and a splash of vinegar or lemon juice in a blender. Blend until smooth, then strain through a fine mesh sieve to extract the juice. Refrigerate until ready to use.
- 2
Prepare Lemongrass
Take a stalk of lemongrass and trim the ends. Using the back of a knife, bruise the stalk to release its aromatic oils. Cut the stalk into smaller pieces for easy muddling.
Mixing the Drink
- 3
Mix the Ingredients
In a cocktail shaker, add the Tattersall Single Barrel Rum, Aperol, fresh acidified pineapple juice, and the bruised lemongrass pieces. Fill the shaker with ice.
- 4
Shake
Shake vigorously for about 15-20 seconds until well chilled.
- 5
Strain
Strain the mixture into a chilled glass filled with ice.
Garnishing
- 6
Garnish the Drink
Garnish your Jungle Bird cocktail with a pineapple wedge and a lemongrass stalk for an aromatic finish.
