The Blackbird Cocktail | Booze On The Rocks

Today at Booze On The Rocks, we make the Blackbird cocktail. This cocktail is a variation of the Jungle Bird that introduces coffee notes to offset the Campari. This creates a unique flavour that is very easy to drink. Try it out and let me know what you think.

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Blackbird

.75 oz/22.5 ml Campari
.75 oz/22.5 ml Jamaican Rum
.75 oz/22.5 ml Coffee Liqueur
1.5 oz/45 ml Pineapple Jucie
.75 oz/22.5 ml Lime Juice
.25 oz/7.5 ml Rich Syrup

Method

1. Add all of the ingredients to shaker tin.
2. Shake with ice for 10 seconds.
3. Shake without ice for 10 seconds.
3. Fine strain into a glass over fresh ice.

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Welcome to Booze On The Rocks, where we make cocktails for everyone. My name is David Edwards, and it’s great to have you here today. We’re going to make a BlackBird. Now, this cocktail comes to me because of Leandra from the educated barfly. And you know what?

It has some interesting properties that I think are really interesting to explore. Now, I’ve just said interesting twice now, three times, and it sounds kind of funny. Having said this, it’s a variation of the Jungle Bird, which was one of the first cocktails that introduced me to Campari.

So you got that bitterness, You got the sweetness from the pineapple juice. And now we’re going to add some other flavors to it. So what you’re going to do is grab yourself your shaken glass and put it off to the side, because I always seem to grab that. Next was when I remember

You always have your knife handy. So what we’re going to do is we’re going to cut this in half and then cut out a wedge for a garnish and then squeeze three quarters of an ounce or 22 and a half milliliters into the glass.

Once you’ve done this, you’re going to move to your second ingredient. And that is a rich, simple syrup And that consists of one part water, two parts sugar, and you heated up till it goes pretty much basically as clear as water. And now we don’t need a lot.

We’re just offsetting some of the tartness here with the lime, and we’re going to use a quarter of an ounce, which works out to seven and a half mils. Your third ingredient is going to give you that taste of the tropics. It’s pineapple juice.

This is integral to almost every variation of the jungle bird I’ve seen. So what I use is a 100% pure pressed pineapple juice, meaning that there’s no sugar added and we need a total of an ounce and a half, which works out to 45 mils. Your fourth ingredient will begin with the liqueurs.

In this case, we’re using the coffee liqueur. Now I’m using Kahlua. This is a sweet coffee liqueur. You could use something like a mr. Black or Tia maria. They’re a little bit less sweet, but we don’t need a lot of this. We’re going to use three quarters of an ounce.

22 and a half. Now, I must admit, this does not look very appetizing. But you know what? We’re going to continue on with our aperitif, which is Campari. Now, this is a bitter red Italian liqueur. Hard to get into if your first time is trying it straight. I suggest definitely trying it.

Do something like this. A jungle bird or something that just kind of blunts the edge a little bit until you get used to that bitterness. We’re going to use the same amount, though, of three quarters of an ounce or 22 and a half. And finally, we’re

Going to move into our base, which is Jamaican rum. Now I’m using Appleton estate, eight year old reserve. It’s really good. It’s got a great banana funk to it. Like you’d expect from a good Jamaican rum. But we’ll use the same amount

Of three quarters of an ounce or 22 and a half million. Our next step in the process is to shake this with eight. So make sure that you shake this with a full glass of ice because you want it to dilute properly and you want it to get a really good chill.

So what you want to do is make sure your glass is full, but when you put your lid on, you want to make sure this is on nice and solid, because when you give it a flip, you don’t want it to come apart.

Now, the other thing is you should get a little bit of foam when you’re done shaking that because of the pineapple juice. It’s all right. Pop that off. With the strength of a thousand limes and pineapples. Put it off to the side.

Let that sit for a moment and grab yourself a rocks glass. I’m using a double rocks glass. It’s 12 ounces are 360 mils. And we’re going to fill this with some fresh ice. Just sort of pour that in there till you get a good amount. And then what we’ll do

Is we will just fine strangers to keep it little chunks of ice. And this will help any froth just, of course, sort of hold its head better. Oh, look at that. It’s not the brightest of color of cocktails. But you know what?

Let’s garnish this with a lime wedge and give it a try. So immediately I get a small hint of the pineapple and the lime. Quite surprisingly good. You get that Campari. It’s strong, but it’s not overpowering. The coffee is subtle, mixed with the pineapple juice, and it settles that sweetness beautifully.

If you like this style of cocktail, take a look after the recipe card right here.