1 1⁄2 oz Pineapple rum, Plantation Stiggin's' Fancy
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Campari (coffee infused)
1⁄2 oz Lime juice
1⁄4 oz Demerara syrup
Instructions

Shake, strain into a old fashioned glass. Garnish with a lime wheel or twist, pineapple frond or wedge, cherry, etc.

Notes

For the coffee infused Campari, infuse .5oz / 1 tbsp of coffee beans for every 250ml of Campari for 4 hours. Alternately use a barspoon of high quality coffee liqueur. If you want to amp up the pineapple flavor a bit, use pineapple gum syrup instead of demerara (Liber & Co's pineapple gum syrup, with it's carmelized pineapple notes, makes for a nice twist).

History

Inspiration was having a hankering for a Jungle Bird cocktail and being too lazy to go to the store to snag a pineapple and then juice it. I love coffee flavors in tiki drinks, such as the Krakatoa, Mr. Bali Hai, Black Magic, etc., so worked a bit of that in, resulting in a drier, darker tinged drink than the original Jungle Bird.

Cocktail summary
Year
2015
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(6 ratings)
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From other users
  • Made with regular Campari and 1/2 oz 1:1 syrup — ★★★
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