Jungle Bird Bites (Edible Cocktail)

Pineapple chunks rapid-infused with dark rum, Campari and lime in a whipping siphon, skewered with maraschino cherries as an edible cocktail bite.

⏱️ Prep: 15 min

Nutrition

per 1 piece

Calories

Protein

Carbs

Fat

567 g		ripe pineapple (or canned pineapple chunks)
100 g		dark brown sugar
100 g/ml		water (for syrup)
1 oz	28 g	water (for cocktail)
4		limes
100 g		granulated sugar
3 oz	85 g	dark rum
1.5 oz	43 g	Campari
1 jar		maraschino cherries

Prep the pineapple: peel and core 1 ripe pineapple (or use 1 can/567 g pineapple chunks, drained) and cut into 1-inch chunks.
Make the brown sugar syrup: combine 100 g dark brown sugar with 100 g/ml water in a pan, stir over medium heat until dissolved, then cool completely.
Work the limes: zest 4 limes, pulse the zest with 100 g granulated sugar in a food processor until faintly green; halve the zested limes and reserve the juice.
Fill the whipping siphon canister with the pineapple chunks, 3 oz dark rum, 1½ oz Campari, 1 oz water, 1 oz lime juice and 1 oz brown sugar syrup. Make sure the gasket is in place and pressurize with an N2O charger.
Refrigerate to infuse the pineapple for 30–60 minutes.
Cover the nozzle with a towel and depressurize until it stops hissing. Unscrew the cap and strain, saving the liquid for a traditional cocktail.
Sandwich a maraschino cherry between two pineapple chunks with a long toothpick (like a bowtie), then sprinkle with lime sugar.