How to make the Caramelised Jungle Bird from Glasgow’s newest boujee bar:<br /><br />- Chill glass with crushed ice <br />- Pop brown sugar into a pan and heat until caramelised<br />- Flombay the sugar with Grand Mariner (this will create flames)<br />- Add cinnamon and nutmeg to enhance flavour <br />- Extinguish flames with 15 ml of lime juice and 60 ml of pineapple juice, poured simultaneously <br />- Follow up with 10 ml of raspberry syrup<br />- Add 7 and a half ml each of both Campari and banana liqueur - or The Alchemist’s ‘jungle mix’<br />- Pour 22 and a half ml of apple signature rum<br />- And finally, pour the mixture over crushed ice and garnish with a banana leaf<br />
