A clarified take on the Jungle Bird that uses both clarified lime and pineapple juices for a silky, stirred spin on the classic. As Jack Schramm notes, “Remember that clarification is an opportunity—push it to the outer limits and create something new.”
Stirred Bird
Maura McGuigan, Jack Schramm, Dana Skinner | Booker & Dax, New York
Ingredients
Serving: 1
- 1 ounce blackstrap rum, preferably Cruzan
- 3/4 ounce Clarified Lime Juice (see Editor’s Note)
- 1/2 ounce Clarified Pineapple Juice (see Editor’s Note)
- 1/2 ounce Pineapple Syrup (see Editor’s Note)
- 1/2 ounce Campari
- 1/4 ounce overproof Jamaican rum, preferably Smith and Cross
- 1/4 ounce Nicaraguan rum, preferably Flor De Cana 7 Year
- 3 drops 20% Saline Solution (see Editor’s Note)
Directions
- Combine all ingredients in a mixing glass over ice.
- Stir to integrate.
- Strain into a chilled coupe.
Editor's Note
Clarified Lime or Pineapple Juice
Start with 1000 mL room temperature lime or pineapple juice. Add 4 mL Pectinex Ultra SP-L and 4 mL Kieselsol and wait 15 minutes. Add 4 mL Chitosan and wait 15 minutes. Add 4 mL Kieselsol and wait 15 minutes. At this point it should be clearly visible that the juice has "broken." There will be a layer of clear juice suspended between two thicker cloudy layers. Spin in a Spinzall or lab centrifuge set to 4500 RPM for 15 minutes, or wait at least an additional hour and strain through a paper filter. Note: Kieselsol and Chitosan will not work without Pectinase, but you can get 80 percent of the results with just Pectinase.
Pineapple Syrup:
500 grams pineapple juice
360 grams sugar
2 grams citric acid
Add all ingredients to a container and stir to dissolve.
Saline Solution:
80 grams water
20 grams kosher salt
Add to a container and stir to dissolve. Store in a dropper bottle indefinitely.