Chinola Bird

Written By Brennon Bloemendaal

One of our favorite tiki cocktails is the Jungle Bird, with the perfect blend of bitter, sweet, and boozy goodness. The Chinola Bird is a fun riff that focuses in on Dominican passion fruit and rum, while still honoring most of the original recipe.

Chinola Bird

INGREDIENTS:

  • 1.5oz Dominican Ron/Rum (we prefer Baccoo)

  • 3/4oz Campari

  • 1oz Chinola passion fruit liqueur

  • 1/2oz Ancho Reyes Rojo liqueur

  • 3/4oz Lime juice

  • 2 dashes of Orange bitters

  • Sugar cube

  • Egg white

DIRECTIONS:

  • Muddle the sugar cube with the bitters and lime juice in a mixing tin

  • Add the other ingredients and shake with ice until well chilled

  • Pour into a chilled coupe glass

  • Garnish with freeze-dried passion fruit pieces

Brennon Bloemendaal
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