Among so many classic and historic cocktails, one has recently been dusted. The Jungle Bird, a classic tiki par excellence, is reborn.
Photo by Roberto Nickson on Unsplash
Without curiosity we would not allow ourselves to advance in history. The classic cocktails resurface non-stop and this time, thanks to Jeff “Beachbum” Berry, the Jungle Bird cocktail is back.
This cocktail is very particular among the tiki range. Why? Simply because it contains Campari, a bitterness that is never missing in any bartender’s bar. But rarely, we get it in a category of tropical flavors like Tiki. And what is even stranger in this recipe is the combination of pineapple and Campari. However, these two flavors complement each other perfectly. In fact, the natural sweetness of pineapple balances the bitter and spicy touch of Campari. All of this brings a new dimension to the Tiki cocktail and a unique flavor profile. In addition, the citrus flavor of orange and grapefruit in Campari works very well with pineapple, extolling the tropical touch of the cocktail.
Jungle Bird Cocktail Recipe
Two very important facts to take into account when making this cocktail. The touch of mint and a vigorous shake of the cocktail shaker.
Ingredients
7.5 ml freshly squeezed lemon juice
60 ml pineapple juice
7.5 ml simple syrup
60 ml of rum
7,5 ml of Campari
Garnish
A large handful of mint for garnish
Type of glass
Rock
Preparation
Add all ingredients except mint in a cocktail shaker with ice. Shake vigorously for 20 to 30 seconds until well chilled. Add ice – preferably chopped – to the rock glass. Filter the preparation into the glass. Take the handful of mint and rub them to extract the oils. Finish by decorating the glass with the mint bouquet.
Don’t drink and drive. Enjoy responsibly.