by The Editors | February 24, 2016
The Spread: Rare Bird
Surprise guests by pouring this alternative to a rum and Coke cocktail at your next spring gathering. The Jungle Bird swoops onto the palate with a formidable tangle of flavors, equal parts bitter and sweet. Concocted with rum that has been infused with blackstrap molasses, the aperitif makes a statement with or without its kitschy pink flamingo straw.
Award-winning mixologist Rob Ferrara elevated the Jungle Bird, a forgotten classic, for The Rum Line, an alfresco bar tucked away on a terrace of the Loews Miami Beach Hotel. The bar is known for thoughtful cocktails that are artfully styled and come served in ceramic koi-fish and vintage-inspired glassware. The Rum Line pays homage to old Florida with its menu of creative drinks and breezy bungalow setting. therumline.com
Recipe for The Jungle Bird
- 1.5 ounces Blackstrap Infused Santa Teresa Añejo Rum
- .75 ounce Campari
- .5 ounce fresh lime juice
- .5 ounce simple syrup
- 1.5 ounces fresh pineapple juice
Preparation: Place all ingredients into a shaker. Add ice and shake for 20 seconds. Strain into a highball glass filled with crushed ice. Garnish with pineapple and serve with a flamingo straw.