Free As A (Jungle) Bird Cocktail
This post is sponsored by Master of Mixes. All thoughts and opinions are my own. Thank you for supporting the brands that support me!
Ah that sweet feeling of freedom that comes with the summer months. Even though I’m not a student (and haven’t been for a while, LOL), I still feel that nostalgic sense of feeling free in the summertime. You know, the feeling that comes with summer break and having three glorious months of freedom. Do you still get that sense even after you’re no longer in school? I wanted to capture that feeling in a cocktail and celebrate the kickoff to summer. I’m excited to partner with America’s #1 cocktail mix brand, Master of Mixes, to give you my take on the classic tiki drink: the Jungle Bird! I started with Master of Mixes Handcrafted Mai Tai Mixer: a blend of pineapple and key lime juices that makes whipping these up super easy and fast for a crowd or even just to have a pitcher in the fridge at all times. No judgement. Master of Mixes creates their cocktail mixers using fresh fruit picked at the peak of ripeness and real cane sugar, so you don’t have to compromise on quality for the sake of ease. That’s my kinda cocktail experience.
This Jungle Bird has a delicious balance of sweet and tart from the Mai Tai Mixer, the Campari adds a lovely exotic and bitter note for balance, and I used spiced rum to add a little something extra. It’s like summer punch in a glass! And you may notice Master of Mixes now has a sleek new look! Look for Master of Mixes’ new bottles at your local retailer or grocery store and check out their full lineup a www.mixologypro.com for more cocktail inspiration. Happy Summer and happy sipping, friends!
Free As A (Jungle) Bird
8 oz Master of Mixes Mai Tai Mixer
3 oz Campari
6 oz spiced rum
lime wedges, to garnish
pineapple slices, to garnish
pineapple leaves, to garnish (optional)
In a large pitcher, combine all the ingredients and stir well. Fill glasses with crushed ice and top each with the jungle bird cocktail. Garnish with a lime wedge and pineapple slice and pineapple leaves if you’re feeling fancy. Enjoy!