Jungle Party #3 Recipe

Chill and Measure

Chill a large tiki or Collins-style glass by filling it with ice and setting aside. Measure out all spirits, liqueurs, juices, syrup and bitters so the build goes quickly.

Make Rich Simple Syrup (if needed)

If you don't have rich simple syrup ready, combine 1 cup sugar with 1/2 cup water in a small saucepan, heat gently until sugar dissolves, cool completely. Store in fridge. Use 0.5 oz for this cocktail.

Dump the ice out of the chilled glass. In a cocktail shaker add: aged rum (2 oz), banana liqueur (0.5 oz), orange curaçao (0.5 oz), overproof rum (0.5 oz), fresh pineapple juice (3 oz), fresh orange juice (1 oz), fresh lime juice (0.75 oz), passion fruit puree (0.75 oz), rich simple syrup (0.5 oz) and 2 dashes Angostura bitters.

Shake

Add a generous handful of ice to the shaker (enough to chill quickly). Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Strain and Fill

Fill the chilled glass with crushed ice (about 1 cup). Double-strain the shaken cocktail over the crushed ice to remove any pulp and small ice shards. Leave a small mound of crushed ice on top.

Float Overproof Rum (optional)

If you want a showy float, carefully pour an extra 0.25–0.5 oz overproof rum over the back of a bar spoon onto the top of the crushed ice to create a flameable/top float layer. Do not ignite unless experienced and safe — the float is optional.

Garnish

Garnish with a pineapple wedge and a lime wheel on the rim, tuck a mint sprig into the top, and grate a tiny pinch of fresh nutmeg over the surface. Serve with a straw and a short stir stick.