Junglee Bird Cocktail
In this updated version of the classic tiki cocktail Jungle Bird, homemade mango syrup and saline solution are paired with the traditional rum and Campari.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Liquid-measuring cup
- Squeeze bottle
- Oven
- Baking sheet
- Parchment paper
- Pot
- Slotted spoon
- Mixing bowl
- Chef's knife
- Blender
- Glass bottle
- Pilsner glass
- Crushed ice
- Straw
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Kitchen scale
- Spoon
Ingredients
- 2½ tsp. (½ oz.) kosher salt, plus more as needed
- 1 medium, semi-ripe Alphonso mango (1 lb. 2 oz.), unpeeled
- 2 tbsp. raw cane sugar
- 1 tsp. fresh lemon juice
- ¼ tsp. Kashmiri chile powder (or substitute cayenne)
- Pinch of freshly ground black pepper
- Pinch of dried mint
- 1½ oz. (3 Tbsp.) white rum
- ¾ oz. (1 Tbsp. plus 1½ tsp.) passion fruit liqueur
- ½ oz. (2 tsp.) Campari
- ¼ oz. (1 ½ tsp.) falernum
- ½ oz. (1 Tbsp.) fresh lime juice
- Large mint sprig, for garnish
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