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Maison Premiere's Jungle Bird

Maison Premiere’s Jungle Bird

Recipe: Will Elliott , Maison Premiere , New York City

Photo: Eric Medsker

March 09, 2020

Maison Premiere's Jungle Bird

A showstopper in both flavor and appearance.

Maison Premiere’s Jungle Bird recipe takes a few liberties with the original and adds a show-stopping garnish.

Ingredients

3/4 oz. Jamaican rum (Elliot uses Hamilton Jamaican Pot Still Black Rum)
1 oz. blackstrap rum (Elliot uses Cruzan)
3/4 oz. Campari
1/2 oz. sugarcane syrup (Elliot uses J.M. Sirop De Canne)
3/4 oz. fresh lime juice
1 oz. pineapple juice
A few drops saline (4:1, water:salt)

Tools:shaker, strainer
Glass:rocks
Garnish:Campari-soaked pineapple wedge, pineapple leaf, cherry

Preparation

Combine all of the ingredients in a shaker with crushed or pebble ice and shake briefly to combine. Strain into a rocks glass over a large ice cube. Garnish.

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