Aperol Beyond the Spritz: Bird of Paradise
A terrific way to enjoy Aperol when you want to go beyond the spritz. Here we use an overproof rum, pineapple and lime juice, for an absolutely banger of a riff on that modern tiki classic, The Jungle Bird.
You know what they say... better a bird in the hand than two in the bush! We'll definitely drink to that.
Bird of Paradise
Ingredients
.25 oz simple syrup
1 oz Aperol
1 oz Smith and Cross Jamaican Rum
1 oz pineapple juice
.5 oz freshly-squeezed lime juice
pineapple frond or mint leaves to garnish
Method
Add all ingredients (except garnish) to a shaker with ice. Shake until very cold. Strain into a chilled glass filled with ice. Use pineapple front or a mint leaf, gently slapped, to garnish.
Check out another Aperol Beyond the Spritz cocktail here.
Comments on this post (2)
I love Jungle Birds, but due had difficulty finding Campari. I started making them with Aperol and basically ended up with your recipe for Bird of Paradise but I use orgeat in place of the simple syrup delicious!
— Robert
Hey! My partner and I love watching your channel and trying the cocktails you make. Do you have a cocktail book you’d recommend?
— Jess