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Frozen Jungle Bird

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.


  • 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


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

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