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This week we are showing off our NEW Copper Hybrid Shaker with this beautifully garnished Jungle Bird. The Jungle Bird is a tropical delight with pineapple, lime, and a hint of Strawberry Basil Infused Campari. This fruit-forward drink expertly blends the flavors of rum and Campari for a truly refreshing and complex taste.
(Originally published 5/19/23)
1 ¾ Plantation Pineapple Rum
1 oz. Lightly Aged Rum
1 oz. Campari (or Strawberry Basil infused Campari)
2 ¼ oz. Pineapple Juice
1 oz. Lime Juice
¾ oz. Strawberry basil syrup or rich sugar syrup
Strawberry, orange peel, cocktail cherry, basil leaves, and pineapple fronds for garnish
Combine rums, infused Campari, pineapple juice, lime juice, and sugar syrup in your Elevated Craft Hybrid Cocktail Shaker.
Add ice and shake to combine.
Strain into your Hybrid Cocktail Glass over crushed ice.
Spear together strawberry, cocktail cherry wrapped in orange peel, and pineapple fronds to resemble a bird, Add a basil leaf stem “beak” to the bird to complete.
If you don’t have Plantation Pineapple rum, any lightly aged rum works well here.
Want to make a batch of Strawberry Basil Infused Campari?
To prepare, simply take a large jar and combine 1 cup of Campari with ½ cup of quartered strawberries and 1 cup of fresh basil leaves. Then, place the jar in the refrigerator and let it infuse for two days. Enjoy the delightful flavors that emerge from this concoction!