Placing third in a recent Jungle Bird tasting, Fanny Chu’s take was considered more a Jungle Bird variation than a Jungle Bird. Chu’s use of Lemon Hart Blackpool spiced rum led the adjudicators to puzzle over the various dessert-like notes they found in the drink. But the judges couldn’t deny that the cocktail worked on its own terms and outshone most of the other drinks in the competition.
Fanny Chu’s Jungle Bird
Fanny Chu, Donna | Brooklyn, NY
Ingredients
Serving: 1
- 3/4 ounce Jamaican rum, preferably Doctor Bird
- 3/4 ounce spiced rum, preferably Lemon Hart Blackpool spiced rum
- 3/4 ounce Campari
- 1 1/2 ounce pineapple juice
- 1/2 ounce rich demerara syrup (2:1, demerara sugar:water)
- 1/2 ounce lime juice
Garnish: two fronds, pineapple wedge with a cherry
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a double rocks glass over cracked ice.
- Garnish with two fronds and pineapple wedge with a cherry.