1 1/2 oz Myer's Rum (sub dark Jamaican rum) 3/4 oz Campari 3 oz Pineapple Juice 1/2 oz Lime Juice 1/2 oz Simple Syrup
Build in a goblet or Tiki mug on crushed ice, and stir. Garnish with mint and a pineapple spear.
One of the other drinks I had at Ben Sandrof's Sunday Salon was his variation of the Jungle Bird. The original was created at the Aviary Bar of the Kuala Lumpur Hilton in Malaysia around 1978. The drink is unusual for most Tiki drinks do not call for Campari liqueur and only LUPEC Boston's Ken-Tiki comes to mind as another Campari-laden Tiki drink that I have tried. However, Tiare of the Mountain of Crushed Ice blog has done her homework and has a lot more experience with Campari in Tiki drinks and lists a few more here and there. Ben's variation reduced the pineapple proportions from 4 to 3 ounces and slightly modified the garnishes. Here, the mint garnish Ben used contributed greatly to the drink's nose. On the taste, the sip contained the citrus and richness of the dark rum, and the swallow presented the pineapple and Campari notes. Over time as the ice melted, the Campari definitely took a greater role in the flavor profile.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!