Tiki at its finest!
The Jungle Bird is tiki perfection. It’s very easy to make yet complex and somehow hits every note—bitter, sweet, citrus, hogo funk. We used Two James’ Doctor Bird Jamaican Rum because it’s one of our favs and brings the FUNK, which plays well with the bitter Campari. K bye gonna go make another one.
INGREDIENTS:
1 1/2 oz pineapple juice
1/2 oz lime juice
1/2 oz demerara syrup
3/4 oz Campari
1 1/2 oz Dark Jamaican Rum
Garnish ideas: pineapple fronds; pineapple wedge; or a bunch of mint to get that aroma in every sip. Whatever floats your boat!
DIRECTIONS:
Combine all ingredients in a shaker with crushed ice and a few cubes of cracked ice (these help get that froth and desired texture). Shake more vigorously and longer than normal and open pour into glass. Top it off with more crushed ice if needed and add garnish.