With ingredients like pineapple juice and Campari, this gin cocktail may not scream winter at a first glance - we are definitely more likely to associate a mix like that with our summer holidays here at Craft Gin Club HQ - and yet, with a touch of spice and an ideal serving temperature that’s sure to warm you up, this hot cocktail is perfect for the colder months.
Traditionally made with rum and lots of ice, our take on Jungle Bird cocktail recipe swaps the rum for gin and warms things up a little hit of fresh chilli, which really takes its fruity, tropical flavours to the next level. Heated in a pan on the stove before serving, it’s a great alternative to a Hot Toddy or Hot Gin Punch.
Give it a go this weekend!
Hot Spiced Jungle Bird
“This drink may sound a bit tropical for January, that’s the fun of hot drinks! You can turn something summery into something very warming.”
Ingredients
250ml pineapple juice
½ fresh chilli, chopped
3 allspice berries
½ cinnamon stick
40ml gin
20ml Campari
Method
Start by making your base of hot, spiced pineapple juice. Combine your pineapple juice, chilli, allspice and cinnamon in a saucepan and heat gently, simmering for about 15 minutes. Remove from the heat, strain into a mug or a heatproof glass and add your gin and Campari. Stir and serve.
If you like hot gin cocktails then your need to try our Mulled Gin & Juice recipe and our pink gin and apple Hot Toddy:
plus all of your
plus all of your
plus all of your