A play on the classic tiki cocktail the Jungle Bird. This variation features Banana Chip-Infused Blackstrap Rum & Fernet Branca Menta w/ notes of Vanilla & Cardamom.
1oz Banana Chip-Infused Blackstrap Rum
1oz Rye Whiskey
1/2oz Fernet Branca Menta
1 1/2oz Fresh Pineapple Juice
1/2oz Vanilla-Cardamom Demerara Syrup
1/2oz Lime Juice
Garnish- Pineapple Leaf & Banana Chip
Add all ingredients to shaker tin, ice, shake, strain, rocks glass filled with ice, garnish.
Dirty Bird Mix:
To save time behind the bar I batch all the liquor components of this drink. Making it an easy 2oz pour.
Banana Chip-Infused Rum:
Add 3 Cups of Banana Chips w/ 1 750ml bottle of Blackstrap Rum (I use Blackwell's) to a large glass container. Shake. Let infuse for 48hours. Shaking during this period. Strain and store in refrigeration.
Vanilla-Cardamom Demerara Syrup
2 cups Demerara Sugar : 1 cup Water. Make syrup. Bring to a low boil. Add 1/4 tsp Pure Vanilla Extract (or to taste) and 8 cracked Cardamom Seed Pods. Remove from heat. Let Cool. Strain and Store.