The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion.
Notes: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- For the Pineapple and Lime Infused Rum:
- Half of one medium pineapple, cored and sliced in 1-inch thick wheels
- 1 cup aged rum, such as Mt. Gay Eclipse
- 1 ounce simple syrup (see note)
- Peeled zest of 3 limes, plus 1/2 cup juice from about 8 limes total
- For the Cocktail:
- 2 ounces dark rum, such as Gosling's Black Seal
- 2 1/2 ounces Pineapple and Lime Infused Rum
- 1 ounce Campari
- 4 ounces chilled sparkling wine
- For the Garnish:
- Rum soaked pineapple chunk (reserved from infusion)
- Pineapple leaf
- Lime wedge
- Luxardo cherry
For the Infusion: Preheat oven to 400°F. Place sliced pineapple on a foil-lined pan and roast until tender and starting to brown, about 30 minutes total, flipping halfway through. Let cool and chop roughly. Measure out 1 cup roasted pineapple for infusion.
Combine rum, 1 cup roasted pineapple, and simple syrup in an airtight container. Let sit for 2 days, agitating once a day. After two days, add lime zest and juice. Let sit one day. Strain and reserve pineapple chunks for garnish.
For the Cocktail: Fill a highball glass with ice. Add dark rum, infused rum, and Campari. Top with sparkling wine and stir gently if desired. Garnish with a skewered pineapple chunk, lime wedge, pineapple leaf, and Luxardo cherry.
airtight container, fine strainer, highball glass