Jungle Bird Punch

COCKTAIL
Written By Team StarChefs

Dark Rum, Jamaican Rum, Pineapple Rum, Campari, Pineapple Juice, Lime Juice, Demerara Syrup, Coconut Cream

Bartender Jason Calvanese of Sousòl | Portland, OR
Yield: 4 cocktails

Adapted by StarChefs | May 2023

INGREDIENTS

10 ounces coconut cream  
6 ounces Campari
4 ounces 2:1 demerara syrup
4 ounces lime juice
6 ounces Plantation pineapple rum
3 ounces Plantation dark rum 
3 ounces Smith and Cross Jamaican Pot Still Rum
12 ounces pineapple juice
Pineapple fronds
Edible flowers

METHOD

In a shaker, combine Campari, demerara syrup, lime juice, rums, and pineapple juice. Dry shake 15 seconds. Slowly strain mixture into the container with the coconut cream. Let sit until a curd begins to form. Strain and repeat. Pour mixture into double old fashioned glasses with a large ice cube. Garnish with fronds and flowers.

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