Jungle Pig

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.

Jungle Pig

Sweet, Dry


  • 2 oz Blackstrap Rum
  • .75 oz Pineapple Syrup
  • .75 oz Amaro
  • .5 oz Lime Juice
  • 2 pineapple leaves
  • Bamboo toothpick, for garnish
  • Candied Bacon


Step one

Add all ingredients except for the garnishes to a shaker tin.

Step two

Fill the tin with ice and shake.

Step three

Using a Hawthorne strainer, strain into a chilled rocks glass.

Step four

Garnish with two pineapple leaves held together with a bamboo toothpick and a piece of candied bacon.

Contributed by Supercall