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Jungle Bird
rum, Campari, pineapple, demerara syrup, lime
Ingredients
1 1/2 oz Rum, Jamaican
3/4 oz Campari
1/2 oz Lime juice
3/4 oz Demerara syrup
4 oz Pineapple juice
Garnish: Pineapple wedge
Instructions
Combine ingredients in a cocktail shaker with ice. Pour into ice filled Collins glass and garnish with a wedge of pineapple juice.
This recipe is heavy on the pineapple juice. Many call for half as much, but this makes for a more refreshing drink and a little less cocktailish. Either way is good.
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