In a cocktail shaker, pour the rum, Campari, pineapple and lime juices, and simple syrup. Shake vigorously . Strain into an old-fashioned glass with a single large ice cube. Garnish with a pineapple wedge adorned with a cherry and pineapple leaves to look like a jungle bird. Serve and enjoy. How to Create the Jungle Bird Garnish
Combine the ice cubes, rum, pineapple juice, Cocchi, lime juice, and simple syrup in the bottom of a Boston-style shaker. Cover and shake until chilled and frothy, 15 to 30 seconds. Strain the rum mixture into an old-fashioned glass over the 2-inch cube of ice. Garnish with pineapple, nutmeg, and salt, Serve immediately.
Jungle Bird 37.5 ml BACARDÍ Carta Negra rum 12.5 ml MARTINI Bitter vermouth 37.5 ml pineapple juice 18.75 ml lime juice 18.75 ml simple syrup Servings Copy ingredients 1 Build Place all of the ingredients into a shaker and add ice. 2 Shake Shake vigorously. 3 Strain Strain into an old fashioned glass filled with crushed ice. 4 Garnish
The Jungle Bird is a tropical cocktail made with rum, pineapple juice, and Campari. The story goes that it was invented in 1978 at the Aviary bar of the Kuala Lumpur Hilton. The telltale sign it’s that it’s modern: it fuses the Italian bitter Campari with the tropical flavors. This drink recently surged in popularity, fueled by the Negroni craze.
Jungle Bird A bracing way to start the evening with a combination of BACARDÍ Black rum and Martini & Rossi Bitter liqueur. But with no rough edges thanks to the pineapple and lime which give this classic a tropical vibe.
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