Jungle Bird Slush
A tropical Jungle Bird with aged rum, pineapple juice, Campari, and lime in an icy, bittersweet pour for tiki nights.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.51°Brix
- ABV
- 7%ABV
- kcal per serving
- ~235kcal per servingest.
- (37 ratings)
- 4.9(37 ratings)
Ingredients
Serves 8
- Appleton Estate Reserve 8 years240 ml
- Campari120 ml
- Lime Juice80 ml
- Pineapple Juice1370 ml
- Simple Syrup 2:180 ml
Method
- 1
Combine the batch
Add the aged rum, Campari, lime juice, pineapple juice, and 2:1 simple syrup to a large pitcher or mixing container.
- 2
Mix thoroughly
Stir until the syrup is fully incorporated and the pineapple juice looks evenly blended.
- 3
Chill before freezing
Refrigerate the mixture until cold for a smoother, faster pull in the machine.
- 4
Freeze and serve
Pour the chilled mixture into your frozen drink machine and run until icy and pourable, then serve right away.
Tips
- Chill the rum, Campari, pineapple juice, and lime juice before mixing so the batch reaches its best texture faster.
- Stir the pineapple juice well before measuring; it can separate in the container.
- Taste after mixing and before freezing. The drink should read tangy, tropical, and lightly bitter.
- Serve in chilled glasses to keep the icy texture longer.
- If making ahead, keep the mixed batch refrigerated and add it to the machine when you’re ready to serve.
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