My playful and spicy riff on the classic Jungle Bird (a tiki-style cocktail invented in Kuala Lumpur in the 1970s). I lighten it up with crushed ice, light Jamaican rum, and a touch of heat from Aleppo pepper.

Fire Bird

Christian Leue

Servings/Yield

1

Category

Beverage

My playful and spicy riff on the classic Jungle Bird (a tiki-style cocktail invented in Kuala Lumpur in the 1970s). I lighten it up with crushed ice, light Jamaican rum, and a touch of heat from Aleppo pepper.

Fire Bird

Ingredients

  • 1.5 ounces light-bodied Jamaican rum‡

  • 1.5 ounces pineapple juice (preferably fresh)

  • 3/4 ounce Campari

  • 1/2 ounce fresh lime juice

  • 1/4-1/2 ounce rich simple syrup* (depending on how sweet the pineapple juice is)

  • 1/4 tsp Aleppo pepper

  • Crushed ice

  • Lime wedge, for garnish (optional)

Directions

  1. Mix all ingredients except the crushed ice and garnish in a cocktail shaker filled with ice. Shake until cold.

  2. Fine strain over crushed ice in a tumbler, garnish with the lime wedge, if desired, and serve with a straw.

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