Dodo Bird Recipe

Prepare and measure

Chill a double old-fashioned glass or tiki mug by filling with ice and setting aside. Measure out all spirits, juices, and cream of coconut.

Dry shake (no ice)

Combine Jamaican dark rum, black rum, Campari, fresh pineapple juice, cream of coconut, lime juice and optional simple syrup and bitters into a cocktail shaker. Secure the lid and shake vigorously without ice for 10–15 seconds. This emulsifies the cream of coconut for a smoother texture.

Wet shake (with ice)

Add a large handful of ice to the shaker and shake hard for 12–15 seconds until the outside of the shaker is very cold (this chills and dilutes to the proper level).

Prepare glass

Dump the ice used to chill the glass. Fill the glass with crushed ice (or cubed ice if you prefer).

Strain and build

Double-strain the cocktail into the prepared glass over the fresh ice to remove any small bits of coconut or pineapple pulp. If you want a layered look, gently pour; otherwise a full pour is fine.

Finish

Optional: top with 1–2 dashes of Angostura bitters on the foam or surface and lightly swirl with a toothpick for aroma. Garnish with a pineapple wedge threaded with a lime wheel on a pick and place on the glass rim.

Serve immediately with a short straw (or sip from the glass). Encourage the drinker to stir slightly before sipping to integrate any bitters or separation that may occur.