Ube Jungle Bird

A FUNKY, TROPICAL TAKE ON THE CLASSIC JUNGLE BIRD!

The sun is finally setting at 7 pm and all is feeling right in the world. To celebrate the occasion, I'm sharing with you a wonderful tiki cocktail that I'd argue has historically been the underdog of Tiki cocktails.

While the vibe of a tiki bar is always a time, I'll be honest - I don't always love how sweet most tiki cocktails often are.

During my last trip to New York City, I found myself at a dimly lit cocktail bar, trying to decipher the menu and what to order. After talking to the bartender for a while and getting to know I was a bartender myself, he slid a drink in front of me garnished with a pineapple wedge. One sip, and I was hooked. I could not believe that I was 1) drinking a tiki cocktail that wasn't sweet (??) and

2) the drink I was sipping on had Campari in it.

I’ll admit it—I’ve always given Campari the side-eye. It's been always too bitter, rather too assertive for my taste buds. And here I was - realizing that I just found my perfect tiki cocktail and it happened to have Campari in it. All to say, if you love Campari - you will love this cocktail and if you are like me, a (former) Campari hater - this is the drink you need to try. Seriously, Campari was probably the only spirit I never quite vibed with… until I met the Jungle Bird. IT'S THAT GOOD!

I love a well-balanced cocktail and this one is magnificent. Made up of dark rum (I used Old Monk!!), Campari, and tropical pineapple, this one feels right for these early days of spring.

Fast forward to today, after trying the Jungle Bird in NYC - I had to bring it home and give it the Tash Mashup treatment. A quick trip to World Market was inevitable, and while scanning the shelves for new ingredients to recipe test with, I literally squealed out loud when I spotted a jar of ube spread. The earthy sweetness is what I wanted to bring to my take on the classic— and I knew instantly that this was the twist my Jungle Bird needed!

And thus, the Ube Jungle Bird was born. Tube spread takes it to a WHOLE another level, adding a subtle nuttiness, a velvety texture, and a striking purple hue that makes this drink a certified showstopper!

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INGREDIENTS

• 1 1/2 oz dark rum (I used Old Monk)

• 1 oz Campari

• 1 oz ube spread

• 1 1/2 oz pineapple juice, freshly juiced works best

• 1/2 oz lime juice, freshly squeezed

• Pineapple slice and/or maraschino cherry for garnish, optional but highly recommended

  
  

DIRECTIONS 

1. Fill a cocktail shaker with ice cubes.

2. Pour in the dark rum, Campari, ube spread, pineapple juice, and lime juice into a cocktail shaker.

3. Add a handful of ice cubes to your cocktail shaker. Then, shake vigorously. You want that ube spread to fully incorporate!

4. Strain & pour into a glass (preferably chilled) and filled with ice.

5. For the garnish, a fresh pineapple slice and/or cherry makes this drink look (and feel) extra festive. Cheers!

   
   

~ Serves 1

Notes

• I'd recommend using dark rum for this recipe. I love using Old Monk for its deep caramel, vanilla, and spice notes, but any dark, aged rum works well. A few that come top of mind are Goslings Black Seal Rum and the Planteray Original Dark Rum, both available at Total Wine retailers.

• You can usually find ube spread at:

  • Asian grocery stores like H-Mart and 99 Ranch

  • Amazon

  • Trader Joe’s (seasonal, but available!)

If you’re fresh out of ube spread but still want that creamy, earthy-sweet vibe, I'd reco Ube Halaya which is a slightly thicker, more traditional Filipino jam. Note that you might need to think it a bit with water to get it to a consistency thin enough to add to your cocktail shaker!