Jungle Bird

You’ll need

• 1½ oz (44 ml) dark rum
• ¾ oz (22 ml) campari
• 1½ oz (44 ml) pineapple juice
• ½ oz (15 ml) lime juice
• ½ oz (15 ml) demerara syrup
• Ice

Served in a SHOSHIN hand-cut rocks glass.

How to make it

1. Grab a cocktail shaker and a SHOSHIN hand-cut rocks glass.
2. Fill the cocktail shaker with ice (about 5 cubes).
3. Pour 1½ oz of dark rum into the cocktail shaker.
4. Pour ¾ oz of campari into the cocktail shaker.
5. Pour 1½ oz of pineapple juice into the cocktail shaker.
6. Pour ½ oz of lime juice into the cocktail shaker.
7. Pour ½ oz of demerara syrup into the cocktail shaker.
8. Seal and shake hard for about 12 seconds.
9. Fill the glass with ice (about 3 cubes).
10. Strain into the SHOSHIN hand-cut rocks glass.