junglebird cocktail recipe
We've got a fun and fruity cocktail for you to beat the winter blues.
In issue 113, you would've read the breezy Hurricane cocktail recipe from Cara Devine's new book 'Strong, Sweet and Bitter'. Delish, right? Well, we've got another cocktail recipe for you that's got us dreaming of summer! 
This is an edited extract from Strong, Sweet and Bitter by Cara Devine. Published by Hardie Grant Books, available in stores nationally from 5th April, RRP $36.99. Check out this book and other frankie favourite's here.
JUNGLEBIRD
Invented in Kuala Lumpur in the 1970s, I love the Junglebird for proving that Campari isn’t only for stirred-down and boozy drinks. As tropical as it gets, it is bright, fruity and joyful. The garnish is lots of fun but obviously not necessary if you don’t have all the ingredients!
INGREDIENTS
45 ml (1½ oz) aged rum
45 ml (1½ oz) pineapple juice
15 ml (½ oz) Campari
15 ml (½ oz) fresh lime juice
10 ml (⅓ oz) cane sugar syrup, or to taste
Ice: cube ice
Garnish: pineapple and a cherry ‘bird’ (see method)
EQUIPMENT
Glassware: novelty or Highball glass
Jigger
Shaker tin
Hawthorne strainer
METHOD
Prepare your garnish by cutting a triangular wedge of pineapple and trimming a few pineapple fronds. Arrange the fronds on top of each other, then skewer through the cherry, the wedge and the fronds. Fan the fronds out so they look like the tail of a . . . jungle bird!
Add everything to your shaker tin, add ice and shake. Strain into your glass and add fresh ice. Crown with your pineapple bird garnish.
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