Today we’re headed to a British museum made famous by an eccentric guy who liked to travel the town in a carriage pulled by zebras. A museum that is home to dodo bird replicas, and odd-toed ungulates, and bird skins. A museum that was caught entirely unawares when a robber with deft fingers made off with a bag full of those bird skins, valued at millions of dollars.
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Jungle Bird (Cocktail)
1 ½ parts rum
¾ parts bitter red liqueur (like Campari)
1 ½ parts pineapple juice
½ part lime juice
½ part simple syrup
Cherry and pineapple slice for garnish (optional)
Add all ingredients to a shaker with ice.
Shake until ingredients are combined and chilled.
Strain into a glass with fresh ice.
Garnish with a cherry and pineapple slice if desired.
Jungle Bird (Mocktail)
1 ½ parts rum syrup
¾ parts tart cherry juice
1 ½ parts pineapple juice
½ part lime juice
Cherry and pineapple slice for garnish (optional)
Add all ingredients to a shaker with ice.
Shake until ingredients are combined and chilled.
Strain into a glass with fresh ice.
Garnish with a cherry and pineapple slice if desired.
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Ingredients for next episode (cocktail): gin, cherry brandy, orange liqueur, lime juice, simple syrup and (optional) cherry for garnish
Ingredients for next episode (mocktail): non-alcoholic gin, cherry juice, orange juice, lime juice, and (optional) cherry for garnish
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Sources:
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Music Credit: "The Cool Side"
Artist: Jonathan Boyle
Composer: Jonathan Boyle
Audio Source: PremiumBeat.com
License: #4490172
