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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.
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
Lime wedge, for garnish (optional)
Mix all ingredients except the crushed ice and garnish in a cocktail shaker filled with ice. Shake until cold.
Fine strain over crushed ice in a tumbler, garnish with the lime wedge, if desired, and serve with a straw.
‡ I prefer Mezan XO for this cocktail, it's the perfect balance of complexity, funk, and light body.
* Rich simple syrup is 2:1 sugar:water by volume. Here are instructions, just omit the cinnamon.
• Alcohol-free: Try subbing a bit more Aleppo pepper, a small piece of vanilla bean, and a bit of sparkling water for the rum and campari, for a delicious alcohol-free alternative.
• This drink works nicely blended, sub in a higher-proof rum like J Wray & Nephew Overproof as the dilution will be greater. Use a pinch of Aleppo, and another for garnish.
Food images and recipe © Christian Leue.
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