Fanny Chu’s Jungle Bird

Fanny Chu, Donna | Brooklyn, NY

photo: Lizzie Munro

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.

Ingredients

Serving: 1

  • 3/4 ounce Jamaican rum, preferably Doctor Bird
  • 3/4 ounce Jamaican rum, preferably Doctor Bird
  • 3/4 ounce spiced rum, preferably Lemon Hart Blackpool spiced rum
  • 3/4 ounce spiced rum, preferably Lemon Hart Blackpool spiced rum
  • 3/4 ounce Campari
  • 3/4 ounce Campari
  • 1 1/2 ounce pineapple juice
  • 1 1/2 ounce pineapple juice
  • 1/2 ounce rich demerara syrup (2:1, demerara sugar:water)
  • 1/2 ounce rich demerara syrup (2:1, demerara sugar:water)
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice

Garnish: two fronds, pineapple wedge with a cherry

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a double rocks glass over cracked ice.
  3. Garnish with two fronds and pineapple wedge with a cherry.

Tagged: fanny chu, jungle bird

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