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Junglebird cocktail recipe
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Enjoy a taste of the tropics this summer with this fruity junglebird rum cocktail. Dig out your bottle of Campari and combine with sweet pineapple juice, rum and a hit of fresh lime for an easy summer cocktail recipe that's sure to impress. See method
Ingredients
- 150ml dark rum
- 50ml Campari
- 2 limes, juiced
- 350ml 100% pure pineapple juice
- ice, to serve
- 4 mint sprigs, to garnish (optional)
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
640kj
153kcal
8%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
14g
15%
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Salt
0g
0%
of the reference intake
Carbohydrate 13.5g
Protein 0.3g
Fibre 0g
Method
- Pour all the ingredients apart from the ice into a large 750ml cocktail shaker. Shake vigorously for 1 min until well combined.
- Fill 4 short cocktail glasses with ice and pour over the cocktail mix – it should settle with a nice frothy top. Garnish with mint, if you like.
Tip: If you don't have a cocktail shaker you can make in smaller batches in a clean jam jar with a lid, otherwise mix together in a large jug – it will still taste delicious but you just won't get the same frothy top.
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