Jumped-up Jungle Bird Cocktail

Ingredients

45mL heavier rum
20mL coconut fat-washed Campari
45mL pineapple juice
20mL mandarin and pink pepper shrub
10mL lime juice
Cubed ice
Mandarin butterfly, to garnish, otherwise a pineapple or orange wedge or a mint sprig

Method

Add all of the ingredients to your shaker tins with ice and shake hard. Strain over fresh ice and garnish.

Credits: This is an edited extract from Behind the Home Bar by Cara Devine, published by Hardie Grant Books. RRP $36.99. Photography by Gareth Sobey.

Photo Credits: This is an edited extract from Behind the Home Bar by Cara Devine, published by Hardie Grant Books. RRP $36.99. Photography by Gareth Sobey.