I had some leftover roasted pineapple juice from my National Margarita Day recipe. And as the saying goes, when life gives you pineapples, do something with pineapples. So here I am, making Momma proud with my first tiki-style drink for this blog. I call it the Jungle Boogie because one of these is enough to take your dance moves to the next level.
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Make the roasted pineapple juice. Check out the instructions for this recipe on my previous National Margarita Day post here. More clicks = better SEO. Thank you for supporting my cocktail website dreams 🙂
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Add 1 3/4 oz Smith & Cross rum to a shaker filled with ice. Smith & Cross is an amazing, high-proof (“Navy strength”) funky Jamaican pot still rum dating back to 1788. Funky means banana and spice with a little bit of earthiness.
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Add 1 oz roasted pineapple juice. Pineapple juice adds both sweetness and acidity to this cocktail. Roasting the pineapples before juicing adds a nice depth of flavor.
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Add 1/2 oz lime juice. It wouldn’t be a proper tiki drink without citrus juice.
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Add 1/4 oz Cherry Heering. Cherry Heering is a Danish-made cherry liqueur which is cask-aged for 3-5 years. It is naturally flavored with a cherry (of course) and hints of almond and wood.
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Shake for 20 seconds and strain into a rocks glass filled with ice. Garnish with a pineapple wedge and pineapple fronds.
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Float 1/4 oz Cruzan black strap rum on top. Cruzan is a light and molasses flavored (think: maple syrup) rum. It is by design intended to be a floating finisher to tiki cocktails with a very low specific gravity.
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JUNGLE BOOGIE
PAIRS WELL WITH “JUNGLE BOOGIE” BY KOOL & THE GANG
Ingredients
- 1 3/4 oz Smith & Cross rum
- 1 oz roasted pineapple juice
- 1/2 oz lime juice
- 1/4 oz Cherry Heering
- 1/4 oz Cruzan black strap rum
Instructions
- Add all ingredients EXCEPT the Cruzan black strap rum to a shaker filled with ice.
- Shake for 20 seconds.
- Strain into a rocks glass filled with ice, and garnish with pineapple wedge and pineapple fronds.
- Float the Cruzan black strap rum on top and serve.