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Jungle Bird

This bracingly bitter cocktail might seem a bit out-of-step with other tiki drinks—but its elaborate garnishes sure aren’t.

Ingredients
  

  • ounces black rum
  • ¾ ounce Campari
  • ounces pineapple juice
  • ½ ounce lime juice
  • ½ ounce simple syrup
  • Pineapple wedge for garnish
  • Pineapple leaves for garnish

Instructions
 

  • Add rum, Campari, juices, and simple syrup to a cocktail shaker filled with ice and shake until cold and frosty, about 30 seconds. Fill a double old fashioned glass with crushed ice. Strain cocktail into the ice-filled glass and garnish with the pineapple wedge and leaves. Serve.
  • MAKE IT A JELLO SHOT: Bring ¾ cup water and ¼ cup lime juice to a boil, and pour over 3 ounces of pineapple gelatin mix. Stir 2 minutes, or until dissolved. Add ⅔ cup black rum and ⅓ cup Campari and stir. Ladle mixture into Jell-O shot cups and chill in the refrigerator for 2 hours. Dice a fresh pineapple and set aside 16 pieces. Gently insert one pineapple cube into each partially gelled shot. Chill 2 more hours, or overnight, until firm. Serve.