The Bamboo Club’s Jungle Bird

Dustin Rodriguez | Long Beach, California

At the tiki bar The Bamboo Club, coconut-washed Campari adds an extra tropical dimension to the house Jungle Bird. The infused liqueur is a versatile ingredient beyond the tiki drink; try it in Mai Tais and Kingston Negronis.

Ingredients

Serving: 1

  • 2 ounces black rum
  • 2 ounces black rum
  • 1 1/2 ounces pineapple juice
  • 1 1/2 ounces pineapple juice
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 3/4 ounce coconut-washed Campari (see Editor’s Note)
  • 3/4 ounce coconut-washed Campari (see Editor’s Note)
  • 1/2 ounce simple syrup (1:1, sugar to water)
  • 1/2 ounce simple syrup (1:1, sugar to water)

Garnish: pineapple frond, orchid

Directions
  1. Combine all ingredients in a shaker and shake until frothy.
  2. Dump the mixture, including ice, into a glass, and garnish with a pineapple frond and an orchid.
Editor's Note

Coconut-Washed Campari
Heat 6 ounces of coconut oil until it has melted. Add the liquified coconut oil to one 750 ml bottle of Campari in a container and stir to combine. Freeze the mixture overnight, then remove the hardened coconut oil, which should have solidified on top. Strain, rebottle and refrigerate to store.

Drink with us.

Get our freshest features and recipes weekly.