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Jungle Bird
Bittersweet and fruity with pungent rum notes, sipped through crushed ice. Properly Tiki-tastic
28th April at 18:42
beautiful
26th October 2024 at 01:44
Definitely needs a darker rum. Tried this with a Flor de Cana reserva and Curzan Black Strap and it is significantly much more interesting with the Curzan.
5th October 2024 at 13:28
This one can definitely handle some added bubbly, for even more summer. We went with 30ml prosecco. In a Collins glass. And we used a lychee for the garnish...the cherry seemed out of place.
7th September 2024 at 02:00
Have made and enjoyed this several times with Bacardi Black and Plantation Dark. Was even better with Myers's! Thanks Simon for a fantastic resource over the years. Well worth a few coins.
7th September 2024 at 10:01
It's literally a labour of love. Many thanks for your support, Calvin.
21st August 2024 at 09:14
I really enjoyed the pineapple-Campari contrast. I believe using freshly squeezed pineapple juice is a must on order to balance the bitterness.
9th August 2024 at 20:14
Tasty, but on the bitter side. To make something that's more balanced for the Tiki palette I've found that swapping the Campari for Select and using brown sugar syrup instead works wonders.
15th April at 01:34
I also used Select Red Bitter but went with the 3/4 oz from the original recipe since I don't mind the bitter. This is a good place for a "funky" rum. I used Smith and Cross. I kept everything else the same as Simon's recipe. Very good!
21st July 2024 at 08:11
I do this with 2 shots rum, 3/4 shot Campari, 2 shots pineapple juice, ½ shot lime juice and ½ simple syrup. A bit smoother and moreish than other jungle bird recipes I've tried.
- lime cordial (I am preparing an oleo-saccharum ahead of time)
- pineapple juice (packaged, unsweetened)
- Campari
- Smith & Cross