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Junglebird cocktail recipe

65 ratings

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
Vegetarian

Ingredients

150ml dark rum
50ml Campari
2 limes, juiced
350ml 100% pure pineapple juice
ice, to serve
4 mint sprigs, to garnish (optional)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
640kj
153kcal 8%
Fat
0g 0%
Saturates
0g 0%
Sugars
14g 15%
Salt
0g 0%

of the reference intake
Carbohydrate 13.5g Protein 0.3g Fibre 0g

Method

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