A complex but craveable riff on the classic Jungle Bird, this version combines the richness of a coffee-vanilla buttered rum with the subtly coconut-like tones of pandan for a layered and bracing tropical bite.
Chris Elford’s Jungle Bird
Chris Elford Rob Roy | Seattle
- 1 1/2 ounces coffee buttered rum (see Editor's Note)
- 1/2 ounce pandan Campari (see Editor's Note)
- 1/2 ounce lime oleo saccharum (see Editor's Note)
- 1/2 ounce lime juice
- 1 ounce pineapple juice
Garnish: pineapple frond
- Shake all ingredients with ice.
- Strain into an Old-Fashioned glass over big ice cubes.
- Garnish with a pineapple frond.
Coffee Buttered Rum
1 pound salted butter
50 grams medium-ground, naturally processed coffee
1 vanilla bean, sliced lengthwise
6 liters aged rum, such as Plantation Barbados 5 Year
In a pot, heat the butter on low until it melts. At about 200 degrees F, add the coffee and vanilla, and simmer for 5 minutes. Remove from heat and let cool. Finely strain, then discar the coffee and vanilla. While it is still liquid, add the coffee butter and stir to combine. Leave to infuse at room temperature for 3 hours. Separate into quarts and freeze for 30 minutes. Once frozen (you will see the butter precipitate out), pass the mixture through cheesecloth to strain all solids. Save the butter solids: You can reheat this and use two more times (just label, date, and note how many times it’s been used).
Add 1 pandan leaf to a 1-liter bottle of Campari. Infuse for 24 hours, then remove the leaf.
Lime Oleo Saccharum
Add the zest of 6 limes (with as little pith as possible) to 1 quart sugar, and rest overnight. Blend with 1 quart hot water, then strain out lime peels.