Send us a text

A counter to last week's episode (and the second part of what could have been a really LONG episode) Rich and Catelin pivot to things that make a great work culture. Take a listen for the positive side of the work environment. (And because it's a continuation of last week, we've got the same cocktail this week. I know. Sort of a rip off. Sorry!)

Jungle Bird

Ingredients

• 1/2 ounces blackstrap rum
• 3/4 ounce Campari
• 1 1/2 ounces pineapple juice
• 1/2 ounce lime juice, freshly squeezed
• 1/2 ounce demerara syrup
• Garnish: pineapple wedge

This one dates back to the 1970s and is a fantastic summer cocktail.

1. Add ice to your favorite cocktail shaker, then put in the rum, Campari, pineapple and lime juices, and demerara syrup. Shake it like your mother taught you until well chilled (Pro tip: If you use a stainless steel shaker your hand should be REALLY cold. That means it's ready).
2. Strain into a rocks glass over fresh ice (Rich has also been known to put this in a coupe glass, because he can't get enough of a coupe glass).
3. Garnish with a pineapple wedge.