First up, my favorite:
Jungle Bird
Makes 2 cocktails
1 ½ ounces dark rum
1 ½ ounces pineapple juice
3/4 to 1 ounce Campari/Aperol (to taste)
½ ounce lime juice
½ ounce simple syrup or maple syrup
For the garnish: Pineapple wedge, pineapple leaves (optional)
Add the dark rum, pineapple juice, Campari/Aperol, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.
Orchard Bird
Makes 2 cocktails
1 ounce dark rum
2 ounces peach nectar
1 ounce Aperol
½ ounce lime juice
½ ounce maple syrup
Add the dark rum, peach nectar, Aperol, lime juice, and maple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass.
Tropical Brazilian Spritz
Makes 2 cocktails
2 ounces cachaca
2 ounces pineapple juice
2 ounces peach juice
calamansi seltzer
Combine juices and cachaca in a cocktail shaker with ice. Shake and then pour over ice. Float calamansi seltzer on top.
Peppered Amaro
Makes 1 cocktail
1 ounce black pepper simple syrup
1 ounce Cynar or Ramazotti
1 ounce whiskey/bourbon
Add ice to a rocks glass, add all 3 ingredients to the glass and stir.
In Cold Blood
Makes 1 cocktail
1 ounce sweet vermouth
1 ounce Cynar
1 ounce bourbon
Lemon twist
Pinch of salt
Add ice to a rocks glass, add first 3 ingredients to the glass and stir. Twist lemon over glass and add a pinch of salt.
