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 (200°C). 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 skewered pineapple chunk, lime wedge, pineapple leaf, and Luxardo cherry.
Airtight container, fine strainer, highball glass