Roman Holiday

Nandini Khaund, Cindy’s | Chicago

photo: Lizzie Munro

This Jungle Bird omits rum altogether, putting focus on amari as well as cold-brew coffee. Says Spirit Guide (yep, that’s her title) Nandini Khaund, “In designing a menu for a hotel filled with travellers, escapism and wanderlust is always an inspiration. This riff on the Jungle Bird would ideally be drunk in the afternoon on the Italian Riviera, but looking out towards Chicago’s lakefront in the sun feels pretty good, too.”

Ingredients

Serving: 1

  • 1 ounce Amaro Meletti
  • 1 ounce Amaro Meletti
  • 1/4 ounce Campari
  • 1/4 ounce Campari
  • 3/4 ounce pineapple juice
  • 3/4 ounce pineapple juice
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 1/4 ounce demerara syrup (1:1, demerara sugar:water)
  • 1/4 ounce demerara syrup (1:1, demerara sugar:water)
  • 1 ounce cold-brew coffee, preferably La Colombe "Pure Black"
  • 1 ounce cold-brew coffee, preferably La Colombe "Pure Black"
  • pinch Maldon sea salt
  • pinch Maldon sea salt

Garnish: cinnamon stick

Directions
  1. In a shaking tin, combine all ingredients except garnish and shake with ice.
  2. Strain onto a mound of crushed ice.
  3. Garnish with a cinnamon stick inserted between the ice and side of the glass.

Tagged: jungle bird, Tiki

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