Jungle Bird Cocktail. Rocking Out To The Lammas.

Jungle Bird Cocktail
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I’m having an awesome weekend in NYC. Red Sox (victorious) game at the gorgeous Yankee Stadium yesterday. Warm, spring weather that has not yet reached Vermont. Delicious food and plenty of fun cocktails. It’s Grrrrr8.

I just reached my 1500th post on Friday, so I would like to raise a glass to all of you for being my friends and readers and support for so long. I think you’ll like this bitterly sweet drink. Sort of like New York City for me.

Jungle Bird Cocktail
Jungle Bird Cocktail

Ingredients:

½ ounce simple syrup (recipe follows)
2 ounces dark rum
¾ ounce Campari
4 ounces pineapple juice
½ ounce fresh lime juice
Pineapple wedge or blood orange wheel, for garnish

Directions:

1. Shake all ingredients with ice until chilled, about 30 seconds.

2. Strain into a tall rocks glass over ice. Top with pineapple wedge or orange wheel.

Makes 1 cocktail

Simple Syrup

Ingredients:

1 cup sugar
1 cup water

Directions:

1. Warm sugar and water in a saucepan over low heat until sugar is dissolved. Cool before using. Refrigerate if not using immediately.
Jungle Bird Cocktail

Recipes from The Men’s Journal

I knew I was going to like this song from the first bit of guitar. I love the druggy, retro, almost carnival feel of the music and the soulful voice of the singer.

Check out The Lammas Tide on Facebook. You can buy their music on Bandcamp.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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