Sparkling Jungle Bird Recipe

• Half of one medium pineapple, cored and sliced in 1-inch thick wheels
• 1 cup aged rum, such as Mt. Gay Eclipse
• 1 ounce simple syrup (see note)
• Peeled zest of 3 limes, plus 1/2 cup juice from about 8 limes total
• 2 ounces dark rum, such as Gosling's Black Seal
• 2 1/2 ounces Pineapple and Lime Infused Rum
• 1 ounce Campari
• 4 ounces chilled sparkling wine
• Rum soaked pineapple chunk (reserved from infusion)
• Pineapple leaf
• Lime wedge
• Luxardo cherry

1. Preheat oven to 400u0b0F. Place sliced pineapple on a foil-lined pan and roast until tender and starting to brown, about 30 minutes total, flipping halfway through. Let cool and chop roughly. Measure out 1 cup roasted pineapple for infusion.
2. Combine rum, 1 cup roasted pineapple, and simple syrup in an airtight container. Let sit for 2 days, agitating once a day. After two days, add lime zest and juice. Let sit one day. Strain and reserve pineapple chunks for garnish.
3. Fill a highball glass with ice. Add dark rum, infused rum, and Campari. Top with sparkling wine and stir gently if desired. Garnish with a skewered pineapple chunk, lime wedge, pineapple leaf, and Luxardo cherry.

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Taken from www.seriouseats.com/recipes/2014/01/sparkling-jungle-bird-cocktail-campari-rum-pineapple-drink-recipe.html (may not work)