Junglebird
Ingredients
- For the bitter guava liquor
- 100 grams fresh guava or guava purée
- 125 grams Cocchi Rosa Americano
- 125 grams Campari
- For the acid-adjusted pineapple
- 250 grams fresh pineapple juice
- 250 grams white cane sugar
- 1.5 grams citric acid
- For the banana oleo saccharum
- 4 ripe bananas peeled
- 200 grams demerara or sugar in the raw or more, enough to cover
- To assemble
- 1¾ ounces The Scarlet Ibis, or your favorite funky dark rum
- ¾ ounce guava bitter liquor
- 1 ounce acid-adjusted pineapple
- ½ ounce banana oleo
- ½ ounce fresh lime juice
Instructions
For the bitter guava liquor
- Combine all ingredients. Use an immersion circulator or simply let it sit 24–48 hours in the fridge, covered. Strain through a fine-mesh sieve until smooth.
For the acid-adjusted pineapple
- Put all ingredients into a blender and mix until sugar is completely dissolved. Strain and set aside.
For the bitter guava liquor
- Combine all ingredients. Use an immersion circulator or simply let it sit 24–48 hours in the fridge, covered. Strain through a fine-mesh sieve until smooth
For the banana oleo saccharum
- Put bananas and peel in an airtight container. Sprinkle with sugar to completely cover bananas. Refrigerate 24–48 hours. Mash mixture at least once with a wooden spoon or muddler. Strain liquid and set aside.
To assemble
- Combine all ingredients in a shaker. Add 1–2 ice cubes and shake until completely dissolved. Pour into your favorite tiki mug (the weirder the better) and add crushed ice to the top. Garnish with a pineapple frond or wedge, anything beautiful, and lots of mint.