Holiday Jungle Bird Cocktail (Calling Birds)

Ingredients: 

Tangy Demerara Syrup: 

¼ cup demerara sugar (or dark brown sugar) 

2 tablespoons water 

1 tablespoon Cranberry Pear Fruit Vinegar 

1 tablespoon Sicilian Lemon White Balsamic 

Beverage:

6 ounces dark rum 

3 ounces Campari 

6 ounces pineapple juice 

1 ½ ounces lime juice 

1 ½ ounces tangy demerara syrup 

Pineapple leaves, pineapple slices, and cherries, for garnish 

Instructions: 

Place sugar, water, fruit vinegar, and balsamic in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes or until the syrup has reduced slightly and the sugar has dissolved. Remove from the heat and set aside to cool at room temperature before refrigerating. Refrigerate until chilled, about 1 hour.  

To assemble the cocktails, fill rocks glasses with ice and set aside. Place the rum, Campari, pineapple juice, lime juice, and syrup in a shaker filled with ice and vigorously shake. Strain the cocktails into the prepared rocks glasses and garnish with pineapple leaves, pineapple slices, and cherries before serving. Serves 4