Jungle Bird
An herbal fruity concoction of the well-known Jungle Bird, that comes with pineapple puree and a citrus touch of Grand Marnier
source:
The recipe is my own signature.
by:
ingredients
- 45 mlAppleton Estate Reserve Rum 8 Years Old (Rum)
- 20 mlcampari (Herbal Liqueur)
- 30 mlPineapple Puree Ponthier (pineapple puree)
- 15 mllime juice fresh (lime juice)
- 20 mldemerara syrup rich (2:1) homemade (demerara syrup)
- 10 mlgrand marnier (Fruit Liqueur)
- 3 dropsSalt Water (20%, Salt) (Water)
how to mix:
- add all ingredientrs into the shaker, and shake well
- strain into the prapared glassware and garnish
garnish:
1x pineapple wedge
Place it on the ice.
Image: supermachine.art
Timo Wessels
Rights: Creator and Rights Holder
Copyright: Copyright
beverage details
featured
bar technique:
equipment:
hawthorne strainer, jigger, tin tin shaker
glassware:
Chardonnay Glass
garnish:
pineapple wedge
characteristics
variation:
Tiki
style:
Bittersweet, Caribbean, Classic
occasion:
Autumn, Exotic Adventures, Historical Elegance
Color:
pale Red
aroma chart
- Fruity
- Bitter
- Alc. Strength
- Herbal
- Sour
- Finish
aroma:
Candied Fruit, Extracted, Pineapple
texture:
astringent tannins, complex, finesse
mixing tips
ingredient
- Start with the cheapest ingredients (the syrup) first.
used homemade ingredients
Salty Saline Solution (20%)
- 20 grTable Salt (Salt)
- 100 grcold water (Water)
