1 oz single malt scotch, 1 oz pineapple rum, 1 oz pineapple juice, 1 oz lime juice, 1 oz demerara syrup, topped off with a pineapple sour.

Clarified Jungle Bird

1 1/2oz. Dark Rum3/4 oz. Campari (I used Aperitivo Cappelletti)2 oz. Pineapple Juice1/2 oz. Lime Juice1/2 oz. Demerara Gum Syrup2 oz. Whole MilkMix all the ingredients except milk in a mixing glass. Slowly stir in the milk, and watch it curdle!

Set the curdled mixture in the fridge for 2-3 hours. Pour the mixture through a coffee filter or cheesecloth. The liquid should flow through, leaving a bed of curds behind - we’ll use these to clarify the drink.

Once all the liquid has filtered through, slowly pour the liquid through the curds again, taking care not to disrupt the layer that forms on the base. This will take a few hours, so you’ll need to find a way to prop up your filter (I set mine up on my countertop juicer).

The clarified drink will hold for months in the fridge, making this a great drink to batch up in bulk! There’s no dilution in the drink, so you should serve it over a big cube or add 1/4 oz. cold water when serving.

For this cocktail I used:

15ml Honey syrup, 10ml Peach liqueur, 30ml Earl Grey tea, 10ml Absolut, 15ml Becherovka And a few drops of golden glitter

I put all the ingredients in a shaker filled with ice, double strained in a glass and then I injected it with a syringe in the ice sphere which is garnished with 2 Twists ! Cheers :)