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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.

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