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Cocktail of the Week: Jungle Bird

Sure, a glass of wine or a beer is a nice way to unwind – but every now and then you deserve a happy hour that’s a little more...hmmm. What’s the word? Refined! Kelly Sparks of Queen Bee Mixology is graciously sharing a new cocktail with us every week, just in time for Happy Hour. Queen Bee is raising the bar for cocktails made at home with recipes that are both easy – and delicious! Want more? Connect with Queen Bee Mixology on social media for extra recipes and behind-the-scenes content.

This tasty cocktail will take your taste buds on a vacation while you relax in the comfort of your own home. The St. Elizabeth Allspice blends nicely with the pineapple bouquet of the rum. It's not an adventure you will soon forget.

INGREDIENTS

  • Plantation pineapple rum
  • St Elizabeth Allspice
  • Campari
  • Fresh pineapple juice
  • Fresh lime juice
  • Candied pineapple slice

HOW TO MAKE IT

  • In Shaker add 1 oz Plantation pineapple rum, 1 oz. St Elizabeth Allspice, .75 oz Campari, 1.5 oz fresh pineapple juice, .5 oz fresh lime juice, and ice
  • Shake and pour over fresh ice
  • Garnish with a candied pineapple slice.


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