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
Share
Jungle Cat
Rated 5.0 stars by 2 users
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.
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
Spray a stemmed wine glass with Hella Smoked Chili bitters.
Build all ingredients in tin and shake with ice until well-chilled.
Fill a collins glass with crushed ice and double strain cocktail into glass.
Garnish with a grapefruit slice and mint spring (try pineapple mint if you can find it!).
Roasted Pineapple Syrup
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.