Matthew Kelly / Supercall

Rum • Bitter
Bottled Jungle Bird

The next time you have friends or family over for brunch, skip the Mimosas and impress your guests with this bottled variation on the tiki classic. With molasses-heavy rum, smoky Sfumato amaro and richly fruity pineapple syrup, this tropical delight is the perfect summer sipper to have on hand. You can whip up a big batch of these bottled cocktails in an afternoon. Then, you’ll have a fridge full of rummy deliciousness, ready to drink at the flip of a bottle opener.

Note: Makes enough for 13 x 6-oz Champagne bottles. Before attempting, consult our guide to bottling cocktails.

The Essentials

Blackstrap Rum
Pineapple Syrup
The Details
Contributed by


26 oz Blackstrap Rum
8.75 oz Amaro
8.75 oz Pineapple Syrup
8.75 oz Lime Juice Concentrate
26 oz Water
0.5 tsp Salt Solution (2 parts water to 1 part salt)
Zest from 1 lime (with little to no pitch)
Lime wheels, for garnish


  • Add rum, amaro, pineapple syrup, lime concentrate, water and salt solution to a large bowl or pitcher. Mix thoroughly with a whisk.
  • Zest a lime and squeeze the peels into the mixture to express the oils, then drop them in.
  • Refrigerate overnight.
  • Strain the lime peel out.
  • Prepare 13 6-oz Champagne bottles and crown caps by boiling them and drying them.
  • Using a funnel, pour the cocktail into the bottles, leaving about an inch of space at the top. Cap immediately with crown caps and a capper.
  • Label with a sharpie (so you know what it is) and refrigerate.

Mix it Up

If you want a more acidic cocktail, add .5 tsp citric solution (2 parts water to 1 part citric acid).

Pineapple Syrup (Rich)
Custom Ingredient


1 Cup canned pineapple juice
2 cups cane sugar


  • Add all ingredients to a saucepan.
  • Bring to a simmer and cook until the sugar is fully dissolved.
  • Remove from heat and cool.
  • Refrigerate until using.