Jungle Bird Recipe
rum. campari. toasted coconut. pineapple. lime
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Ingredients
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Cocktail Ingredients
Method
Cocktail Preparation
- 1
Toast Coconut
Preheat your oven to 350°F (175°C). Spread the coconut flakes on a baking sheet and toast for about 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning. Remove from oven and let cool.
- 2
Mix the Cocktail
In a cocktail shaker, combine dark rum, Campari, fresh pineapple juice, fresh lime juice, and ice. Shake well until chilled.
- 3
Serve
Strain the mixture into a chilled glass filled with ice. Garnish with toasted coconut flakes on top.
