“Most summer cocktails are either too sweet or too simple,” says Max Schikora, bar manager at Huna in Ann Arbor, Michigan. So, he set out to create a drink that is refreshing but has weight. For inspiration, he thought back to a rye whiskey-based Jungle Bird riff created by one of his mentors.
“I kept the rye—because that’s where my story starts—but brought rum back into the conversation to reconnect with the original Jungle Bird. It's a split-base drink, but it's also a split timeline: part homage, part evolution,” he says.
His Thunder Bird has a bright, juicy hit of pineapple and lime up front, then Campari slides in with just enough bitterness to keep the drink honest, while rye brings spice and structure. “You’ve got sweetness, acid, bitterness, and a surprising amount of structure, all working together without stepping on each other,” Schikora says. “And it drinks easier than it should for something with this much proof behind it. I usually say it tastes like a vacation—one you actually remember!”
The Thunder Bird
- 3/4 oz. Rittenhouse bottled in bond rye (or other 100-proof rye)
- 3/4 oz. Jamaican rum
- 3/4 oz. Campari
- 1/2 oz. fresh lime juice
- 1/2 oz. demerara syrup (recipe below)
- 2 oz. pineapple juice
- pineapple wedge for garnish
Add all ingredients to a shaker with cubed ice. Shake for 5 to 8 seconds. Strain over fresh ice in a double Old Fashioned glass. Garnish with pineapple wedge.
Demerara Syrup
- 1/2 cup demerara sugar
- 1/4 cup hot water
In a nonreactive bowl, stir until fully dissolved (this should take less than 5 minutes). Let cool, then transfer to an airtight container. Keep refrigerated for up to 2 weeks.
