Pineapple Jungle Bird
I only recently started experimenting with the Jungle Bird cocktail and it is so delicious and there are so many possibilities. This rendition came to me when I was making breakfast and the pineapple marmalade was quite sweet but still had a bitter tang to it. I made a lot of changes in this one also with substituting the spiced rum for cognac and bought down the bitterness a little by replacing the Campari with Aperol. The citrus does a great job with cutting through everything and balancing the cocktail to perfection.
Author: Vinepair/Photo credit to vinepair.com
Ingredients
- 1.5 ounces cognac
- ½ ounce Aperol
- 1 tablespoon pineapple marmalade
- 1 ounce pineapple juice
- 1 ounce lime juice
Instructions
- Combine ingredients in a cocktail shaker with ice
- Shake hard to combine and chill ingredients
- Fine strain into a coupe glass
- Garnish with pineapple crown and edible flowers