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Recipe: Krissy Harris for Jungle Bird, New York City
Photo: Eric Medsker
An extra boozy version of the classic.
For the namesake cocktail at Jungle Bird in New York City, Krissy Harris uses pineapple rum in place of fresh pineapple juice and opts for two red bitter liqueurs instead of one for a more booze-forward take on the classic.
Add the rum, Contratto and Campari to a mixing glass with ice. Add the lime juice and mix with a barspoon. Strain into a rocks glass filled with fresh ice. Garnish.