3⁄4 oz Cachaça, Novo Fogo (Tanager)
1 1⁄2 oz Pineapple juice
3⁄4 oz Amaro, dell'Etna
1⁄2 oz Lime juice
1⁄2 oz Grenadine
1 bsp Amaro, Cappelletti Sfumato Rabarbaro

Combine ingredients in shaker tin and shake with ice, strain into Collins glass rimmed with lava salt and garnish with a pineapple frond and a flaming crouton in a lime husk.


Jungle bird variation utilizing rhubarb forward amari.


Named after the documentary which features Mt Etna, where Amaro dell’Etna is from.

Cocktail summary
Created by
Elias Gale, Bantam Tavern, Portland, OR
Is the
author's original creation
Not yet rated
4 stars
(1 rating)
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