Frozen Jungle Bird

estereo-frozen jungle bird-vertical-crdt-emma janzenBen Fasman and Michael Rubel up the ante on the classic Jungle Bird by splitting the rum base five ways and throwing it all in a blender.

2 oz. Ron Cartavio (or Cuban-style white rum)
2 oz. Wray & Nephew overproof rum
2 oz. Hamilton Jamaica Gold rum
2 oz. Plantation Pineapple Stiggins’ Fancy rum
¼ oz. Cruzan Blackstrap rum
2 oz. Campari
½ cup pineapple juice
½ cup fresh lime juice
½ cup simple syrup (1:1)
1 cup ice
Tools: blender
Glass: rocks

Combine the ingredients in a blender and blend until smooth. Makes 4 drinks.

Ben Fasman and Michael Rubel, Estereo, Chicago

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