Subscribe + Save

Frozen Jungle Bird

Recipe: Ben Fasman and Michael Rubel for Estereo, Chicago

Photo: Emma Janzen

August 10, 2017

Ben Fasman and Michael Rubel up the ante on the classic Jungle Bird by splitting the rum base five ways and throwing it all in a blender.

Ingredients

2 oz. Ron Cartavio (or Cuban-style white rum)
2 oz. Wray & Nephew overproof rum
2 oz. Hamilton Jamaica Gold rum
2 oz. Plantation Pineapple Stiggins' Fancy rum
1/4 oz. Cruzan Blackstrap rum
2 oz. Campari
1/2 cup pineapple juice
1/2 cup fresh lime juice
1/2 cup simple syrup (1:1)
1 cup ice

Tools:blender
Glass:rocks

Preparation

Combine the ingredients in a blender and blend until smooth. Makes 4 drinks.

You Might Also Enjoy

hot buttered rum

Miami Granny Deviled Eggs: Miami Vice Jello Shots

Five-Spice Daiquiri

Northern Frosty Lights peppermint espresso martini

Holiday coffee cocktail Daily Rituals

Monkey Thief 7 Long Years Spicy and Savory Margarita

Holiday Shopper Margarita

Employees Only Mata Hari Pomegranate Cocktail

The Queen of Cups hot buttered toddy

Westside cocktail pecan Old Fashioned

Subscribe and Save

Up to 50%

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend