Jungle Bird Bowl

Krissy Harris | New York City

“There was a stampede on our Jungle Bird bowl,” says Jungle Bird co-owner Krissy Harris, after her New York bar resumed indoor dining. The drink transforms tiki’s greatest crossover hit into a shareable punch. 

Ingredients

Servings: 4-6

  • 9 ounces pineapple rum, preferably Don Q Piña
  • 9 ounces pineapple rum, preferably Don Q Piña
  • 4 1/2 ounces Contratto Aperitif
  • 4 1/2 ounces Contratto Aperitif
  • 1 1/2 ounces Campari
  • 1 1/2 ounces Campari
  • 4 1/2 ounces lime juice
  • 4 1/2 ounces lime juice
  • 1 1/2 ounces overproof rum, preferably Wray & Nephew
  • 1 1/2 ounces overproof rum, preferably Wray & Nephew
  • 5 pieces Bundt ice cubes
  • 5 pieces Bundt ice cubes

Garnish: pineapple fronds, sliced pineapple wedges

Directions
  1. Add all ingredients to a large pitcher and stir to combine.
  2. Add ice cubes to the pitcher, then stir for 30 seconds.
  3. Strain into a punch bowl and add the Bundt ice cubes.
  4. Garnish the edge of the punch bowl with pineapple fronds and sliced wedges.

Tagged: Campari, contratto, overproof rum, pineapple rum

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