How To Make The Clarified Jungle Bird

Today on Booze On The Rocks, we show you How To Make The Clarified Jungle Bird Cocktail. Here we use the milk punch method first written about by Mary Rockets in 1711. This is an excellent way to remove the roughness from many mixtures and concoctions that you have may have tried. Try this out and tell me what you think. What cocktail should I try this with. Do you have a recipe that you want me to make?
CLARIFIED JUNGLE BIRD
INGREDIENTS
2 oz/60 ml Milk
3 oz/90 ml Dark Rum
1.5 oz/45 ml Campari
1 oz/30 ml Simple Sugar
3 oz/ 90 ml Pineapple Juice
1 oz/30 ml Fresh Lime Juice
METHOD
1. Pour milk into separate glass put aside.
2. Add remaining ingredients to another glass.
3. Slowly pour All ingredients into the glass with milk.
4. Allow to settle 30 min minimum.
5. Use a filter and funnel of your choice. Slowly pour the Curdled Mixture into the filter.
6. Wait 10 min and take the already filtered fluid and put it back into the top of the funnel slowly.
7. Wait until funnel is empty and add remaining mixture.
8. HAVE an awesome Clarified Jungle Bird cocktail.
* will remain good in fridge for months*
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[@boozeontherocks]

This turned out really good. Its actually easy and tastes good! It just takes some patience.

[@dtpugliese318]

If you didn’t know this guy was Canadian by the way he said “about”, then the milk in the bag really sealed the deal! All jokes aside, looks delicious, can’t wait to try this!

[@boozeontherocks]

You got me I'm Canadian :) Thanks, Let me know how it turns out for you.

[@dtpugliese318]

@@boozeontherocks you guys have better stereotypes than us Americans. “Oh he says ‘y’all’ and has an AR15 strapped across his chest, he’s definitely an American.”

[@shifterverse]

cool channel dude and definitely deserving of more subscribers!

[@boozeontherocks]

Thank you!

[@MotherZenChef]

Fantastic knowledge and love your personality and style. My daughter is a passionate cocktail drinker (it's actually part of her job!) and she's been wanting to do clarified drinks at home. She doesn't usually like the sharp grapefruity notes of Campari, but combining it with the milk may just balance it out perfectly for her!

[@boozeontherocks]

Thank you. It is a good way to remove some of the sharpness from grapefruit and Campari, but there will be some of that there.

[@marko3275]

I guess all good things comes to those who wait. Will absolutely have to try this one

[@boozeontherocks]

Yes. The patience part was hard for me.

[@Sickdl]

Looks good!! Easy to follow too. Will definitely try this one day

[@boozeontherocks]

Let me Know how it turns out for you!!

[@EricHonaker]

Does the sugar from the milk make the drink significantly sweeter?

[@boozeontherocks]

You do get a little more sweetness but not a lot. Because most of the tannins and bitter notes are filtered out that changes the sweetness as well.

[@akt4789at]

How do you think this what affect the strength of my rum if I used 151 rum?

[@boozeontherocks]

It would mute the strength a little but it would still be very strongg the only difference is that it would taste softer.

[@akt4789at]

@@boozeontherocks Awesome! Thanks, I'm getting started on it now. I was looking to make something that would really creep up on you & pack punch but be smooth.

[@boozeontherocks]

@@akt4789at Let me know how it turns out.

[@Peanutbutterviolin]

I had pour the campari later to get the color.

[@boozeontherocks]

I can see that. How did it turn out?

[@Peanutbutterviolin]

@@boozeontherocks At first, the Camparii come out strong, but as it sit it blended really well and u get a nice pinkish red color for your punch.

[@boozeontherocks]

@@Peanutbutterviolin That dies sound really good.

[@stephane.foisy.186]

What was the fat content of that bagged milk 🥛? Oh people outside of Ontario will comment if the bag. Figured I be first 😉 see sooo many clarifications lately I need to do one

[@boozeontherocks]

You can Tell I live in Ontario with bagged milk. It confuses people. The fat content was a standard 2%. Most people will say you need a whole milk or 3% or greater. But the 2% worked well. The curds were just smaller.

[@zmoclov21]

I made a large batch of this and it filtered out a lot of the alcohol content. Tastes amazing but probably a once in awhile thing to do, and don’t use expensive alcohol like I did...

[@boozeontherocks]

Your right. You don't want to remove the flavor of a great liquor.

[@Ulgarth]

Because alcohol science!

[@boozeontherocks]

Because Science. No truer words spoken!!

[@roveaalcart7479]

dude good stuff and all but u need to be louder. sometimes its hard to hear you. especially at the end of ur sentences when u get softer in pitch.

[@boozeontherocks]

Thanks for the feedback. I appreciate it.

[@GrizzAxxemann]

That pouring technique in the bloopers... yeah... don't do that again.

[@boozeontherocks]

Yeah. I'm not doing that again. Its painful to watch.

[@GrizzAxxemann]

@@boozeontherocks It's alcohol abuse. Even if I don't hold Captain Morgan in high regard. 🤣