Signature

Rum • Sweet
Jungle Pig

This funky take on a Jungle Bird mixes blackstrap rum with pineapple syrup, bittersweet rhubarb-based amaro and fresh, tart lime juice. Because no brunch is complete without bacon, it’s finished off with a candied slice for good measure.

The Essentials

Blackstrap Rum
Pineapple Syrup
Amaro
Shaker
The Details
Contributed by

Ingredients

2 oz Blackstrap Rum
.75 oz Pineapple Syrup
.75 oz Cappelletti Sfumato Rabarbaro Amaro
.5 oz Lime Juice
Bamboo toothpick, for garnish

Method

  • Add all ingredients except for the garnishes to a shaker tin.
  • Fill the tin with ice and shake.
  • Using a Hawthorne strainer, strain into a chilled rocks glass.
  • Garnish with two pineapple leaves held together with a bamboo toothpick and a piece of candied bacon.
expert
Strength:
Pineapple Syrup (Rich)
Custom Ingredient

Ingredients

1 Cup canned pineapple juice
2 cups cane sugar

Method

  • 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.
Candied Bacon
Custom Ingredient

Ingredients

1 package bacon
.5 Cup brown sugar
Cayenne pepper

Method

  • Preheat oven to 350ºF.
  • Lay several pieces of bacon flat on a high-sided baking pan. Sprinkle the brown sugar and cayenne pepper to taste over the bacon.
  • Cook in the oven until crispy—about 10-20 minutes depending on how crispy you want the bacon.
  • Remove from the oven and drain the bacon on a plate layered with paper towels.