How to make the Caramelised Jungle Bird from Glasgow’s newest boujee bar:
- Chill glass with crushed ice - Pop brown sugar into a pan and heat until caramelised - Flombay the sugar with Grand Mariner (this will create flames) - Add cinnamon and nutmeg to enhance flavour - Extinguish flames with 15 ml of lime juice and 60 ml of pineapple juice, poured simultaneously - Follow up with 10 ml of raspberry syrup - Add 7 and a half ml each of both Campari and banana liqueur - or The Alchemist’s ‘jungle mix’ - Pour 22 and a half ml of apple signature rum - And finally, pour the mixture over crushed ice and garnish with a banana leaf
