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Maison Premiere’s Jungle Bird

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.


  • 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


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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