Jungle Bird - Classic vs Chemist

The jungle bird is my current favorite cocktail. It's sweet, funky, a little bitter, and perfect for summer. Here I make the classic version and compare it to a "chemist" variation, in this case a clarified milk punch. Do I stick with the classic or did I just create my new favorite cocktail?

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

2. Angled measuring jigger

   • Version using ml measurements

3. Rocks glasses

4. Strainer

5. Nut milk bag

6. Large container

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Classic Jungle Bird

• 1.5oz (45ml) Jamaica pot still rum

• 1.5oz (45ml) pineapple juice

• 0.75oz (22ml) Campari

• 0.5oz (15ml) fresh lime juice

• 0.5oz (15ml) simple syrup

1. Add all ingredients to a shaker tin with ice and shake for 15 seconds

2. Double strain into a rocks glass with ice

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Chemist Jungle Bird

Makes about 4 servings

• 6oz (180ml) aged rum

• 6oz (180ml) fresh pineapple juice, strained

• 3oz (90ml) Campari

• 2oz (60ml) simple syrup

• 2oz (60ml) fresh lime juice, strained

• 4.75oz (140ml) cold whole milk

1. Add milk to a large glass bowl and set aside

2. Mix remaining ingredients into a pitcher

3. Slowly pour punch mixture into the milk and gently stir until it curdles

4. Cover and let rest for at least an hour

5. Pour a few ounces through through a wet coffee filter or cheese cloth to create a base of curds to help with filtering

6. Pour those first few ounces back over the top of the filter to ensure a clean product

7. Pour remaining punch slowly into the filter, refilling as needed. Total filter time is around 3 hours

8. Store in an airtight container in the refrigerator indefinitely

9. Serve in a chilled rocks glass over ice