Jungle Flower
A riff on the modern classic tiki cocktail, the Jungle Bird…
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I created the Jungle flower as a riff on one of my favorite tiki drinks of all time, the Jungle Bird. Both feature rum and campari, for a sweet-bitter kick that balances out the fruit flavors involved. The Jungle Flower calls for Rum Haven Coconut Water Rum, but if for some reason you can't find that, a good white rum should suffice.
JUNGLE FLOWER
1.5 oz Rumhaven Coconut Water Rum
1 oz Black Rum
.5 oz Campari
.25 oz Velvet Falernum
1 oz Pineapple Juice
.5 oz Lime Juice
.25 oz Rich Demerara Syrup**
3 Dashes Angostura Bitters
Add ingredients to a shaker and shake with ice until well-chilled.
Strain over crushed ice in your favorite tiki mug or highball glass.
Garnish with Pineapple Leaves, Mint, Edible Flowers, and grated Nutmeg. Just go crazy with your garnish!
Rich Demerara Syrup: boil 2 parts Demerara sugar with 1 part water. Bottle and refrigerate for up to two weeks.