cocktail school

A simple Tiki cocktail that is as easy to love as it is to make. Campari gives the drink a bitter backbone while pineapple, lime, and rum combine into a balance of classic flavors

Jungle Bird

simple syrup

lime juice

pineapple juice

campari

blackstrap rum

Pineapple wedge and fronds for garnish

Add all ingredients to a cocktail shaker with ice. Shake and strain into a rocks glass over more ice. Optionally garnish with fresh pineapple wedge and fronds.

We’ve figured out how to scale this classic cocktail up for party, making it perfect to batch for a crowd. Did someone say Super Bowl party?

Freezer Door Sazerac

water

simple syrup (recipe below)

rye whiskey

Peychaud\'s bitters

absinthe (can substitute Pernod or Herbsaint)

lemon peels

sugar

To a large pitcher or carafe, add the water, rich simple syrup (recipe below), rye whiskey, Peychaud's bitters, and absinthe. Shake or stir to combine. Place in  the freezer to chill for at least two hours. It can be stored here indefinitely. 

Once ready to serve, simply pour the mixture into chilled rocks glasses. Optionally, garnish with a lemon peel before enjoying.

Sazerac

Add the ingredients to a saucepan and stir once to combine. Bring to a boil and let simmer until the sugar is dissolved, without stirring. Turn off the heat and let cool before transferring to a bottle or lidded container for storage.

Rich Simple Syrup

Top 2 cocktail school recipes from across the web

The most viewed cocktail school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jungle Bird

Freezer Door Sazerac

Top 2 cocktail school recipes from across the web

The most viewed cocktail school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jungle Bird

Freezer Door Sazerac

The most viewed cocktail school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine