Brave Margot from Bar Marilou - Imbibe Magazine Subscribe + Save

Brave Margot from Bar Marilou

bar marilou

An amped-up take on the Jungle Bird.

Inspired by the Jungle Bird cocktail, the staff at Bar Marilou tinkered with the proportions of rum and Campari to make a slightly more bitter and aromatic version of the original. “The absinthe and the falernum add spices and herbal flavors. The [Fernet Branca] spray at the end gives a fresh nose and the bitterness stays on the top to the end,” says bar partner Carina Soto Velasquez.

Ingredients

  • 1 oz. Campari
  • 3/4 oz. blackstrap rum
  • 1/4 oz. velvet falernum
  • 1/2 oz. pineapple syrup
  • 3/4 oz. fresh lime juice
  • 1 dash absinthe
  • 1 spritz Fernet Branca
  • Tools:shaker, strainer
  • Glass:highball
  • Garnish:lime wheel, edible flowers, cherry

Preparation

Shake all the ingredients except the Fernet together with ice, then strain into an ice-filled glass. Top with crushed ice, garnish, then spritz Fernet Branca on top of the drink.   

Pineapple SyrupCombine 1 cup of fresh pineapple juice with 1 cup of sugar and shake to combine. Store in refrigerator for up to 2 weeks.

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