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.
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
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/pineapple-jungle-bird/