Cocktail · Served at Daun Pisang (#4) and Mekong (#5 and #6)
Jungle Bird
A Jungle Bird is blackstrap rum, Campari, pineapple, and lime.
I swap the usual simple syrup for a thin gula melaka syrup, 1 part sugar to 1 part water by weight. A thicker syrup will over-sweeten it.
- Yield
- 4 drinks
Ingredients
Serves
- 6 ozblackstrap rum
- 3 ozCampari
- 6 ozpineapple juice
- 2 ozfresh lime juice
- 2 ozgula melaka syrup, thin 1:1
- 4½ ozcold water
Gula melaka syrup
- 50 ggula melaka
- 50 gwater
Method
- Make the syrup by dissolving the gula melaka in the water. You need 2 oz of it; the rest keeps in the fridge.
- Add the rum, Campari, pineapple juice, syrup, and cold water to a bottle or jar. All the water goes in now.
- Juice the limes and add the juice.
- Cap it and turn it over until mixed. Do not shake. Chill it well and pour over ice.
Notes
- To batch ahead, mix everything but the lime. Juice the limes the afternoon you drink it, not the night before.
What I use
- Rocks glasses: Libbey heavy base, 11 oz (opens in a new tab)
- Clear ice tray: ClearlyFrozen (opens in a new tab) (big clear cubes melt slowly)
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