Jungle Bird owner Krissy Harris found inspiration for this Old Fashioned riff in the tropical food and drink trends of the 1950s. “On many dishes from this time period, a maraschino cherry and ring of canned pineapple were the garnish, so I thought to split the rye base with Stiggin’s Fancy Pineapple Rum and replace the sugar cube with maraschino liqueur. Instead of the classic Angostura bitters, which I felt would overpower the tropical notes, I used Punt e Mes vermouth for a more balanced flavor.”
¾ oz. rye whiskey
¾ oz. Plantation Stiggins’ Fancy Pineapple Rum
½ oz. Punt e Mes
⅛ oz. maraschino liqueur
1 each Angostura soaked pineapple cube
Tools: mixing glass, barspoon
Garnish: Angostura-soaked pineapple chunk and maraschino cherry
Combine all the ingredients in a mixing glass with ice and stir for at least 20 seconds. Strain into a rocks glass over fresh ice and garnish.
Krissy Harris, Jungle Bird, New York City
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