Jungle Cat

Jungle Cat

This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. The Jungle Cat comes to you from Leigh Soriano (@oldfashionedhussle) at the Mecha Noodle Bar in Connecticut. 

Jungle Cat

Leigh Soriano https://www.instagram.com/oldfashionedhussle/

Servings

1

Category

Cocktails

This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. The Jungle Cat comes to you from Leigh Soriano (@oldfashionedhussle) at the Mecha Noodle Bar in Connecticut.

Jungle Cat

Ingredients

  • 1 ½ oz Brugal Rum

  • ½ oz Plantation Barbados 5 Year Aged Rum

  • ½ oz banana liqueur

  • ¾ oz Aperol

  • ¾ oz roasted pineapple syrup*

  • ¾ oz lime juice, freshly squeezed

  • 3 sprays Hella Smoked Chili Bitters

  • Grapefruit slice and mint spring, for garnish

Directions

  1. Spray a stemmed wine glass with Hella Smoked Chili bitters.

  2. Build all ingredients in tin and shake with ice until well-chilled.

  3. Fill a collins glass with crushed ice and double strain cocktail into glass.

  4. Garnish with a grapefruit slice and mint spring (try pineapple mint if you can find it!).

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  1. Cut one pineapple into small disk-shaped slices. Place disks over an open flame. Roast for 5 mins on each side. Juice then fine strain. Place 1 cup of pineapple juice and 1 cup of raw cane sugar in a blender. Blend for 40 seconds or until sugar is completely emulsified. Store in the fridge for up to 3-4 weeks.
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