Frozen Jungle Bird Cocktail Recipe

• 3 ounces (90ml) fresh pineapple juice (from about 1 1/2 cups or 200g fresh pineapple chunks; see note)
• 1/2 ounce (15ml) Grade B maple syrup
• 1 ounce (30ml) fresh juice from 1 to 2 limes
• 1 1/2 ounces (45ml) Campari
• 1 1/2 ounces (45ml) blackstrap rum (such as Cruzan)
• 1 1/2 ounces (45ml) Navy-strength Jamaican rum (such as Smith & Cross)
• 8 standard ice cubes (about 160g)
• Pineapple leaves, for garnish (optional)

1. Add pineapple juice, maple syrup, lime juice, Campari, blackstrap rum, and Navy-strength rum to a resealable container. Seal and freeze at least 4 and up to 10 hours.
2. When ready to serve, pour chilled cocktail mixture into blender. Add 8 ice cubes and blend until uniform. Divide between 2 glasses. Serve immediately with pineapple-leaf garnish, if desired.

pineapple juice, maple syrup, fresh juice from, rum, rum, pineapple

Taken from www.seriouseats.com/recipes/2016/08/frozen-jungle-bird-blended-rum-cocktail-campari-recipe.html (may not work)