#DOTW: Jungle Bird

Hurry, it’s almost fall! Let’s squeeze in one more summer cocktail! This one was hailed as one of the best summer drinks, so of course I had to try, and being that I loved it, I had to let you know about it! This cocktail is very tropical, and I assume it is also well suited for a frozen drink, but I just made it the traditional way. I had one on the stoops of my 3 story apartment building in the early evening hours, enjoying the mild weather, and I felt like everything was A-ok for a little while. Of course there is so much going on in our beloved country right now, and it makes me so nervous, my anxiety makes regular visits. However, there is nothing wrong with taking a few minutes and a few sips, and just forgetting about it all for just a moment in time. I hope you follow suit!

What you’ll need:

  • 1.5 oz Gosling dark rum
  • 0.75 oz Campari (I actually used Aperol, loved it)
  • 1 oz freshly squeezed pineapple juice
  • 0.5 oz fresh lime juice
  • 0.5 oz Demerara syrup
  • pineapple slices or quarters for garnish

To make Demerara syrup, add 1/4 cup and 1/4 cup of Demerara sugar (make more if you like, it’s amazing in cocktails) to a small sauce pan. Bring to a boil, then lower the heat and simmer for about 5 minutes. Stir well to combine. Let it cool down before using.

To assemble the cocktail, add all ingredients to a cocktail shaker filled with ice. Shake well. Add ice cubes to a highball glass, then drain the content of the shaker into the glass. Garnish with fresh pineapple.


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