Brave Margot from 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.