Name: Fire Bird
Yield: 1
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)

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

Rated 5.0 stars by 11 readers

Author

Christian Leue

Servings/Yield

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)

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Directions

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.

Recipe Note

Recipe Notes

‡ 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.

Variations & Ideas

• 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.

Questions about this recipe? Contact us at info@laboiteny.com

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Fire Bird

Fire Bird

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Servings/Yield

Ingredients

Directions

Recipe Note

Recipe Notes

Variations & Ideas

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