Jungle bird épicé

  • Preparation 20 min
  • Cooking 15 min
  • Servings 1 cocktail

Ads

Habanero-honey syrup

  • 1/2 cup water
  • 1/2 cup honey
  • 1 habanero pepper, sliced into rounds, seeds removed

Spicy Jungle bird

  • 1 ½ oz rum

  • ¾ oz Campari

  • 1 ½ oz pineapple juice

  • ½ oz lime juice

  • ½ oz habanero-honey syrup

Ads

Preparation

Habanero-Honey Syrup

  • In a small saucepan, bring the water to a boil.
  • Reduce the heat, then add the honey and sliced habanero.
  • Let simmer for 15 minutes. Remove from heat and let cool for 15 minutes.
  • Store in the refrigerator. (Keeps for up to 2 weeks.)

Spicy Jungle Bird

  • Add all cocktail ingredients to a shaker filled with ice.
  • Shake well, then strain into a glass filled with ice.