Junglebird cocktail recipe
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- Makes 4
- 5 mins to prepare
- 153 calories / serving
Ingredients
- 150ml dark rum
- 50ml Campari
- 2 limes, juiced
- 350ml 100% pure pineapple juice
- ice, to serve
- 4 mint sprigs, to garnish (optional)
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Shop ingredientsEach serving contains
- Energy
- 640kJ 153.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 13.5gProtein 0.3gFibre 0.0g
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- 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.
- See more Summer drinks recipes
