A Whisky Jungle Bird
whiskyadvocate.com
“Most summer cocktails are either too sweet or too simple,” says Max Schikora, bar manager at Huna in Ann…

Wow this looks good, I love whiskey & pineapple juice.

3/4 oz. Rittenhouse bottled in bond rye (or other 100-proof rye).
3/4 oz. Jamaican rum.
3/4 oz. Campari.
1/2 oz. fresh lime juice.
1/2 oz. demerara syrup.
2 oz. pineapple juice.

  • Botzo@lemmy.world
    2·
    vor 2 Monaten

    I made jungle birds with a rum blend instead of black strap last night (⅓ plantation oftd, ⅔ Appleton signature).

    Guess I’m making them again tonight with some rye!

  • qarbone@lemmy.worldEnglish
    1·
    vor 2 Monaten

    It sounds very summer (although I’m not too familiar with the taste of Campari).

    • RBWells@lemmy.worldOPM
      3·
      vor 2 Monaten

      Don’t become familiar with it by drinking it straight.

      It is very sweet and very bitter and not much else, fabulous as an ingredient but pretty foul alone IMO. A Siesta is a nice intro if you like tequila; and if you like bourbon sour (who doesn’t?) try subbing Campari for part of the bourbon and reduce the sweetener for an “Italian Gentleman”

      Or just put a splash of it in prosecco.

      It’s so red it does make drinks very pretty.

      • smiletolerantly
        2·
        vor 2 Monaten

        Campari was my no 1 hated alcohol until I had a Jungle Bird (accidentally with lemon instead of lime; that version has since become my favorite drink, period). In the Jungle Bird, it was not just good, it was great. Had a couple of those over a couple of months. Learned to love Campari. Negroni is now another favorite, and tbh I wouldn’t mind if someone handed me a glass neat.

        So yeah. Dangerous stuff!