HOME BAR NETWORK ORIGINAL RECIPE
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.
1 oz Black Rum
1.5 oz Rumhaven Coconut Water 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.