How To Make The Jungle Bird Cocktail | Drinks Made Easy скачать в хорошем качестве

How To Make The Jungle Bird Cocktail | Drinks Made Easy

How to make the jungle bird cocktail by Drinks Made Easy. We're back with another video on how to make cocktails at home. This week we bring you the jungle bird cocktail, the perfect drink to kick off spring! The warm weather is here and it is time to shed some of that clothing and hit the beach! make the jungle bird tropical tiki cocktail your first choice. Get this tropical drink in you ASAP. It will transport you to the Islands in spirit if anything. Here's how to make the modern Tiki drink the Jungle Bird, which is made with Dark Jamaican Rum, Campari, Lime Juice, Simple Syrup, Pineapple Juice, and optionally, a Maraschino Cherry, Lemon Wheel, Orchid and Mint for garnish. There are three standard versions of this drink, the original, the Giuseppe Gonzalez version and the Smuggler’s Cove version, where the only difference is the amount of pineapple juice. This is Smuggler's Cove version. As far as tiki drinks go, the Jungle Bird is a relatively recent addition to tiki menus. It was created in the late 1970’s, but it wasn’t really embraced by tiki bars and mixologists until the 21st century during the cocktail renaissance and the subsequent Tiki revival that we’re currently enjoying. The drink got its start in Malaysia around 1978. It was created at the Aviary Bar in the Kuala Lumpur Hilton. But the end of the 70’s was also the tail end of Tiki, a trend that began in the 30’s and exploded in popularity from the 40’s to the early 60’s. It was escapism for Americans who had survived the Great Depression, WWII and the ego inflation that was the dawn of America as a Super Power. Tiki went from one bar in Hollywood in 1934 to thousands by the 1960’s. It was a hot commodity for the G.I. Generation, but their kids, the Baby Boomers, saw it differently. It wasn’t escapism, but rather representation of the their parents burying their head in the sand, an unhealthy fantasy that keeps them clinging to a time and place that never existed. In the wake of the younger generations attitudes, the exotic drinks of Tiki culture got folded into the broader and less-defined category of “tropical” drinks. This and the corner-cutting, cost-shaving measures of using pre-made mixes and canned juices, is how the exotic drinks from Donn and Vic got folded into the batter with the Piña Colada and the Frozen Margarita and others. It was into this cocktail environment that the Jungle Bird was born, so it’s no wonder that it never really gained popularity in its own time. The drink was published in The New American Bartender’s Guide by John J. Poister in 1989. Tiki historian and founder of Latitude 29, Beachbum Berry, discovered the drink in Poister’s book and added it to his 2002 book, Intoxica. The original recipe, as reproduced by Berry, was made with 4 oz of pineapple juice. Despite this imbalance, the drink gained traction around 2010, particularly in New York. The likes of Giuseppe Gonzalez, the co-founder of Painkiller/PKNY, and Sam Ross, the inventor of the Penicillin. Gonzalez lowered the pineapple juice to 1.5 oz and made that ratio popular. Martin Cate, founder of Smuggler’s Cove in San Francisco, raised the pineapple measurement back up to 2 oz, which I find creates the best balance of sweet, sour, funk and bitter. Cate prefers the drink with a Demerara rum, but Berry likes it with a Dark Jamaican Rum. I’m with Berry on this one, particularly with the trusty standby, Hamilton Jamaican Pot Still Black. It makes, not only an awesome Dr. Funk, but also a killer Jungle Bird. The mug in this one comes from Tiki Rob, a tiki mug maker from Maui. The Little Tiki Monster mug’s huge mouth is perfect for a drink with a lot of garnishes. In this case, I made the drink with the garnishes called for in the Berry recipe, only Berry also called for an Orange Wheel. So, it could’ve been even more elaborate. There’s no traditional garnish for this one, so use whatever you like best. Cate simply uses some pineapple fronds. It’s really up to you and how you like to prepare your bird. Okole Maluna! Recipe: 1.5 oz Dark Rum 0.75 oz Campari 0.5 oz Simple Syrup 0.5 oz Lime Juice 2 oz Pineapple Juice garnish Cherry, Lemon Wheel, Orchid & Mint Sprig (optional) Add all ingredients, but garnish, 12 oz of crushed ice and 3-4 ice cubes to a shaker. Shake. Pour unstrained into Tiki Mug or Double Old Fashioned Glass. Garnish and serve with straw. Follow us on Facebook:   / drinksmadeeasy   Twitter: https://twitter.com/DrinksMadeEasy?la... and instagram https://www.instagram.com/drinksmadee... Created and Produced by: Mike Quick http://www.quickonemedia.com Hosted and Co-Produced by: Paul Masterson Copyright Drinks Made Easy 2018