Tuesday, April 8, 2014

Jungle Bird

It's not often when reading recipes in the New York Times that I have every ingredient on hand needed for the item.  This afternoon that happened with the drink pictured above, a Jungle Bird.  Per the article  (click here for the entire article) it is an old Tiki Bar drink that is suddenly popular again in some of the newer cocktail lounges in New York and Chicago. 

It has black rum, fresh pineapple juice, fresh lime juice, simple syrup and Campari all shaken over ice and garnished with a bit of pineapple.  Quite tasty on a sunny, spring day.  The flamingo is optional. 

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