Clarified Jungle Bird Punch
Scaled for 12 servings. This clarified punch takes the beloved Jungle Bird, a bittersweet rum sour, and applies the milk clarification technique for a silky-smooth, elegant batch cocktail. You'll just need to grab some Campari and pineapple juice to complete this tropical journey.
Ingredients
- 24 oz Blackstrap Rum
- 9 oz Fresh Lime Juice
- 12 oz Fresh Pineapple Juice
- 6 oz Campari
- 9 oz Demerara Syrup (1:1)
- 12 oz Whole Milk
Instructions
- In a large pitcher or container, combine the Blackstrap Rum, fresh lime juice, fresh pineapple juice, Campari, and Demerara Syrup. Stir well to combine.
- In a separate bowl, warm the whole milk slightly (do not boil).
- Slowly pour the rum mixture into the warm milk, stirring gently. The milk will curdle immediately.
- Let the mixture sit undisturbed for at least 1-2 hours, or ideally overnight in the refrigerator.
- Prepare a large fine-mesh sieve lined with a double layer of cheesecloth (or a coffee filter) over a clean container.
- Carefully pour the curdled mixture through the prepared sieve. Do not press on the curds; let gravity do the work.
- Once the liquid has mostly passed through, re-pour the first few cloudy ounces back through the curds until the liquid runs clear. This may take several passes.
- The clarification process can take several hours. Once fully clarified, bottle and refrigerate the punch.
- To serve, pour 4 oz of the clarified punch into a rocks glass over a large ice cube.
Glassware: Rocks Glass
Garnish: Pineapple Frond and a Luxardo Maraschino Cherry
History
The Jungle Bird, originally created in 1978 at the Kuala Lumpur Hilton's Aviary Bar, is a unique tiki drink known for its bittersweet balance of rum and Campari. This version applies the complex milk clarification process, transforming it into a smooth, clear punch that retains its vibrant flavor profile while offering an elegant presentation.