Tag: pineapple

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The Genovia Mocktail (Original Recipe)

The Story

Another mocktail with a movie tie-in. This riff on the Ramona was created while watching “The Princess Diaries”, so it gets it’s name from the fictional country presided over by Julie Andrews (or Queen Clarisse Rinaldi).

This mocktail can use bottled orange juice in a pinch, but if you have the time, we recommend juicing the oranges for maximum flavor! The blueberry, on the other hand, need not be juiced. There is a great line of fruit syrups at most liquor stores (links provided in the recipe below) that are good for both the blueberry and passion fruit syrups.

Make sure to double strain this mocktail to remove any un-wanted ice chips and keep it smooth as silk!

Cheers!

The Recipe

4 oz Fresh Orange Juice

4 oz Pineapple Juice

1½ oz Blueberry Syrup

1 oz Passion Fruit Syrup

The Build

All all ingredients to a cocktail shaker

Add ice and shake for 8-10 seconds

Double strain into a chilled low ball glass (no ice)

Garnish with three cocktail cherries

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The Jungle Bird

The Story

Campari is a challenging bottle. It’s a divisive bottle. There are those who love it and those who hate it. It is the mother of all Aperitifs, and you will be hard-pressed to find a bottle featuring such bitterness. But in a well-built cocktail, bitter does have a place. Perhaps you’ve poked at the genre with Aperol? Or at the very least mixed your martini with a dry vermouth. That’s a start.

We went looking for an “entry level” cocktail for Campari, and discovered that you can buy a smaller bottle (which isn’t the smart choice if you’re planning to mix with it often, but not a bad idea if you might get 2 ounces out and dump the rest). The Jungle Bird is an approachable campari cocktail. Based in Rum and dominated not by the bitterness, but rather by the Pineapple. The recipe we used from Steve the Bartender calls for 1.5 oz of Pineapple Juice, but we found that to be too fruit forward, so we dropped it back to 1.0 oz. We also made a version pulling back on the Campari to 0.5oz, but again that took the drink out of balance and it was all about Pineapple again.

The recipe below is a good balance of the citrus, the sweet and the bitter. The rum didn’t seem to matter. We used Appleton 12 year, but probably most aged rums will work. Just don’t get creative with Spiced Rum or similar, as the balance is delicate with this “bird”.

Properly built, the citrus will hit first and a slight bitterness will be the finish. If you are Campari curious, this might be the cocktail for you!

Cheers!

The Recipe

1½ oz Aged Rum

¾ oz Campari

1 oz Pineapple Juice (can is okay)

½ oz Fresh Lime Juice

½ oz Simple Syrup

The Build

Chill a Lowball Glass

Add all ingredients to a shaking tin

Add ice and shake for 10-12 seconds

Fill prepared glass with fresh ice cubes

Strain cocktail into glass

Garnish with an orange slice and cherry

Source: Steve the Bartender (slightly modified)