Ingredients and Sourcing
Cocktails with Herbs and Spices
From rosemary to saffron, Arnd Heißen builds drinks around herbs and spices, each with a story. These are the ideas and techniques behind the chapter.
Jungle Bird
Bittersweet, Caribbean, Classic
- StrengthMedium
- GlassWhite Wine Glass
- Serves1
- AllergensNot specified
- AdditivesNot specified
- Recipe sourceI got the idea from somewhere
- OriginAnother person
- ContributorAna Rubio Moles
What you'll need
Ingredients and production
- 45 mlAppleton Estate Reserve Rum 8 Years Old
- 20 mlCampari
- 30 mlPineapple Puree Ponthier
- 15 mlLime Juice (Fresh)
- 20 mlHomemade Rich Demerara Syrup Ration 2:1 (MBG)
- 10 mlgrand marnier
- 3 dropsSalt Water (20%, Salt)
Method
Step by step
- Add all ingredients to a shaker with ice and shake until the shaker is cold.
- Double strain into a white wine glass.
- Garnish with pineapple wedge.
Serving and equipment
Before you pour
- EquipmentCocktail Shaker, Hawthorne Strainer, Jigger
- TechniqueDouble Strain, Garnish, Shake
- GarnishPineapple Wedge
- Serving occasionAutumn, Exotic Adventures, Historical Elegance
- Variation ofTiki
Beverage attributes
About the drink
- ColourPale Red
- Main Flavour ProfileCandied Fruit, Pineapple
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