Fire Bird

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.

Author

Christian Leue

Servings

1

Category

Beverage

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.