Bartenders love making the classic Jungle Bird, Thomas Eslinger says, but they “have just as much love for making riffs on it.” This particular variation takes the octane down a few notches and replaces the traditional red bitter component with Lo-Fi Gentian Amaro. The “grapefruit, ginger and hibiscus” notes in the amaro pair well with tropical pineapple and aged rum, he says.
Low-Fi Junglebird
Thomas Eslinger | Los Angeles
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Ingredients
Yield: 1
- 1 1/2 ounces Lo-Fi Gentian Amaro
- 3/4 ounce Appleton Signature rum
- 1/4 ounce Cruzan Black Strap rum
- 1 1/2 ounces pineapple juice
- 1/2 ounce lime juice
- 1/2 ounce simple syrup
Garnish: pineapple leaves, edible orchid
Directions
- Shake all ingredients with ice.
- Strain into a double rocks glass over a large cube of ice.
- Garnish with pineapple leaves and an edible orchid.