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·
    12 days ago

    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·
    12 days ago

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

    • RBWells@lemmy.worldOPM
      3·
      12 days ago

      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@awful.systems
        2·
        12 days ago

        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!