Rum and pineapple juice are a flavor marriage made in tropical heaven when you indulge in my Jungle Bird recipe!
Servings 1 serving
- 1.5 ounces aged gold rum or pineapple-infused rum
- .75 ounce Campari
- 1.5 ounces fresh pineapple juice
- 3 teaspoon fresh lime juice
- 3-4 teaspoon demerara sugar syrup
- pineapple wedges
- pineapple leaves
- fresh mint sprigs
Add all ingredients to an ice-filled cocktail shaker and shake for about 30 seconds, or until well chilled. Strain into an ice-filled rocks glass. Garnish, as you wish, with a pineapple wedge, pineapple leaves, and or mint.
Serving: 1serving | Calories: 228kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 55mg | Sugar: 22g | Vitamin C: 9mg | Iron: 1mg