This is a play on the classic Jungle Bird c. 1978 @ The Aviary bar in Kuala Lumpur, Malaysia.
Ingredients:
1.5 oz Tom Cat Gin
0.75 oz Campari
1.5 oz fresh pineapple juice
0.5 oz fresh lime juice
0.5 oz VT Grade A dark, robust maple syrup
Preparation: Combine ingredients in a mixing tin, add ice, shake, and strain over crushed ice in a tiki mug if you’ve got it. Go crazy with the garnish, a Campari soaked pineapple works well, and using cherries or pineapple leaves is fun. Try and make it look like a cats face!
