For this mashup of a Jungle Bird and a Campari Sour, Rum House bartender Troy Tingling balances the drink’s bitter elements with sweet pineapple juice and simple syrup. “The rum makes this the perfect cold-weather cocktail,” Tingling says.
2 oz. aged rum (Tingling uses Banks 5 Island)
½ oz. fresh lime juice
¼ oz. Campari
¼ oz. pineapple juice
¼ oz. simple syrup (1:1)
1 fresh egg white (pasteurized, if you prefer)
Tools: shaker, strainer
Garnish: edible flower
Combine all the ingredients in a shaker and dry shake (no ice). Add 3 ice cubes and shake again to chill. Double strain into a chilled coupe. Garnish.
Troy Tingling, The Rum House, New York City
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