How to make the Caramelised Jungle Bird from Glasgow’s newest boujee bar:
- Chill glass with crushed ice
- Pop brown sugar into a pan and heat until caramelised
- Flombay the sugar with Grand Mariner (this will create flames)
- Add cinnamon and nutmeg to enhance flavour
- Extinguish flames with 15 ml of lime juice and 60 ml of pineapple juice, poured simultaneously
- Follow up with 10 ml of raspberry syrup
- Add 7 and a half ml each of both Campari and banana liqueur - or The Alchemist’s ‘jungle mix’
- Pour 22 and a half ml of apple signature rum
- And finally, pour the mixture over crushed ice and garnish with a banana leaf
- Chill glass with crushed ice
- Pop brown sugar into a pan and heat until caramelised
- Flombay the sugar with Grand Mariner (this will create flames)
- Add cinnamon and nutmeg to enhance flavour
- Extinguish flames with 15 ml of lime juice and 60 ml of pineapple juice, poured simultaneously
- Follow up with 10 ml of raspberry syrup
- Add 7 and a half ml each of both Campari and banana liqueur - or The Alchemist’s ‘jungle mix’
- Pour 22 and a half ml of apple signature rum
- And finally, pour the mixture over crushed ice and garnish with a banana leaf
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