This funky take on a Jungle Bird mixes blackstrap rum with pineapple syrup, bittersweet rhubarb-based amaro and fresh, tart lime juice. Because no brunch is complete without bacon, it’s finished off with a candied slice for good measure.
- 2 oz Blackstrap Rum
- .75 oz Pineapple Syrup
- .75 oz Amaro
- .5 oz Lime Juice
- 2 pineapple leaves
- Bamboo toothpick, for garnish
- Candied Bacon
Add all ingredients except for the garnishes to a shaker tin.
Fill the tin with ice and shake.
Using a Hawthorne strainer, strain into a chilled rocks glass.
Garnish with two pineapple leaves held together with a bamboo toothpick and a piece of candied bacon.
Contributed by Supercall