Jungle Bird - Classic vs Chemist 

Ok the milk punch was awesome, but this Aviary Jungle Bird is next level: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WYxvD0mefZc.html What other Classic vs Chemist cocktails do you want to see?

The dislikes on this one were people who wanted to hear “nut milk bag” during the filtering step.

Well... it's been nice. Never thought the channel would peak but here we are.

If you're drinking two jungle birds, one in each hand, are you giving us the double bird, mister?? 🤣

i would love to see more tiki related content, cant get enough of it

So glad to see you back, my dad and I love to watch you

A chemist version of the Moscow Mule would be pretty interesting.

Thank you for sharing your knowledge and enthusiasm! I always enjoy your videos! Much appreciated!!!!

Coruba, pineapple juice, and a couple dashes of angostura is a super easy favorite in our home that we’ve donned the Pining For You

Nick, I remember doing this to a Jungle Bird for the first time and I was so happy with how it turned out. I'm glad you tacked this. Its the same sort of reaction that I got :)

Never heard of this channel or cocktail but dang, RU-vid did something right for once. Liked and subbed

Digging the new background. Fantastic video!

Thank you for giving me something to do over the weekend.

I would love to see you do your take on a Painkiller, or rather "Not a Painkiller", cuz screw Pusser's.

3 versions of 'The Vasectomy" for Father's day 😂

Me, remembering the Aviary version you already made and thinking it was the original one: "wait, how can it be possibly made *more* chemist than that?"

"The Kuala Lumpur Hilton" also sounds like a pretty good cocktail

This one I will be trying. Simple enough to make but sound absolutely delicious.

Your OMG reaction is so nicely composed.

I had never heard of the milk clarifying technique before, so cool! I'm trying it now with a gin/Chartreuse/grapefruit/basil cocktail, but also bought the ingredients to make the Jungle Bird 😎

Definitely gonna make the milk punch version, thanks for the recipe!

Best intro to Campari there is!

You just made me spend over $150 on milk punch preps and I do not regret a single bit.

dying to see a chemist version of a Margarita! Love this series so much. The milk clarification has been a revelation... Thank you!

Great video as always. Would love to see your take on an amaretto sour

Curious, where do you get your bottles from to store your syrups/milk-punch variations?

And now i just need to find a really good hotel cocktail lounge. Great video, thank you for sharing.

I had one of these upstairs at Osamil in NYC. It was amazing. Short list for sure.

I've had an adversion to rum since The Coconut Rum Incident happened when I was in college, but hot damn, just made the original Jungle Bird, and it blew me away! Will definitely make the clarified milk punch and Aviary versions. Nice!!!

Would love to see you do a clarified milk punch version of a muddled cocktail. My current go-to is a cucumber-basil gimlet if you feel like doing that version! (Basically a standard gimlet, but muddle 3-4 basil leaves and 1 inch of cucumber in the simple syrup and shake them with the cocktail. Garnish with a basil leaf. I've also done this with basil simple syrup.)

@4:35 when you have a drink in each hand it's time to admit you may have a problem. 😉😂

I’ve been making this cocktail thanks to your video pretty regularly (been using goslings to great effect) but today I decided to try it subbing tequila as the base spirit and it’s delicious! I want to try it with a more prominent Anejo (I just had blanco) and I think it’d be awesome

Awesome cheers!

This was awesome

I'll definitely have to give the clarified milk punch jungle bird sometime.

Great video! I would like to ask how do you store your ingredients? Do you have the alcohol etc. stored in fridge or just at room temperature? I am asking because I think the difference in temperature would translate into more dilution when mixed with ice.

I've always seen the Jungle Bird with a bit of lime and simple syrup and I think that kinda helps cut the sweetness of the pineapple and the bitterness of the Campari

I love a good jungle bird! I had my first one 2 years ago and I hate that it till me until 32 to run across it.

SO GOOD!

Since the filtering can strip out some of the character, have you ever made a milk punch drink and added some amount of spirit after the milk wash? I've done a few classic milk washes, definitely gonna have to try this one after that reaction!

Thanks for this. I love Campari, but OI don't know if it's a blessing or a curse that it doesn't keep too long when opened and needs using up. I'll hope to try this when I next have cause to open a bottle.

Chemist style bloody Mary sounds interesting, I'm curious to see what you could do with the concept

The Jungle Bird was a favorite since seeing it somewhere on the RU-vid. I ran out of rum (except for Malibu black) one day so necessity birthed a riff on the Jungle Bird, I very lazily named the Desert Bird. Instead of rum, I subbed 1 oz of gin, 0.5 oz of mezcal, 0.5 oz of Malibu Black. The rest of the ingredients are the same except I have half and ounce more pineapple juice, half an ounce more lime juice, and .25 less ounces of campari. Honestly, I like it more then the Jungle Bird spec I found those months back. Gonna give your Jungle Bird specs a shot (clarified too), and maybe try out to see how my own riff comes out when clarified. Cheers!

Love all campari everything

This is my favorite drink... I found a way to get that smoothed out taste and I think it will blow your mind. Try swapping the simple for an equal part of Creme de Banane. I use Tempis Fugit.

Oh man that sounds great. Ive never had a Jungle Bird before

What do you do with the left over curdles? Do you make boozy cheese with them?

Will Bacardi dark rum be a decent alternative ?

Is there something about this milk-washed drink that makes it take *forever* to filter? I've got a batch going in my fridge right now, and it's taking so much longer than the Ruby Punch recipe. Is it the pulp in the pineapple juice maybe? I tried the clarified Pina Colada once, which also has pineapple juice, but I don't remember it taking nearly as long either. Not sure what's up.

Looks awesome! Would love to see some more clarified classic cocktails, but not the normal “sours” that use citrus?

I love Caipirinha. I guess it’s way interesting how to make a pro or even a chemist version of it! Please make it happen! Best greets from Germany 🇩🇪 :)

Have you ever tried just clearing the hazy stuff, i.e. the pineapple- and limejuice, and then add the rum and campari to keep the bitter and funky notes?

love a good milk punch

Have you experimented with adding rum after the milk wash? Or using a spinzall for clarification?

I’ve been wondering- would any other classic rum or tiki drinks be good candidates for milk punches? I’m looking at stuff like Hemingway daiquiris and rum swizzles and would be curious to know.

I'd like to see the long island in chemist version! Or maybe also the fernancito (coca fernet), even if you already done it

One sip of the drink can really made you believe that a jungle can fly...wait, something's wrong about that or I'm probably drunk

damn that looks nice!

Hey Cocktail Chemist! I'd love to see a chemist version of the Emerald Isle because honestly it's not very good in its base recipe. Maybe for next st. paddy's day. I'd love to see how you doctor it up into something cool!

Reminds me of cactus cooler. Any 3 way cactus cooler cocktails?

That's an awesome looking cocktail. I need more rum in my life. Please can you demonstrate a cocktail using coconut milk instead of regular cows milk?

Hi all, i tried the milk clarification step by step...something must have gone wrong: the drink sure was clear, but the taste and smell were slightly rancid...any idea/suggestioni on how to fix that? Thanks in advance. P.s. grate channel, loved the Bloody Mary recipe

Could you bring some cocktails with Amaro Lucano for the next few episodes? There are some beautiful ones, yes on the internet (Lucano Corretto) and on the Amaro Lucano website (Golden Door and Lucano cooler)

what would be a good replacement for the pineapple juice because of allergic reasons. I would go with Peach and a bit of lemon but does anybody have another recomendation?

Could you use an aeropress or something to force the filtering to happen faster?

wow!!

Is it still a jungle bird if you substitute aperol for the Campari? I love jungle birds but unfortunately the bar that I work at doesn’t order Campari, we only have aperol.

My favourite cocktail is and was always the swimming pool. Maybe you can make a interesting version of it.

So here’s a question: you mentioned that you lose some of the rum funk when strained through the cheese-cloth in the clarification process. Since it’s mainly the lime I’m assuming that curdles the milk, is it possible to create a “super syrup” of sorts of all ingredients sans the rum and then mix with rum upon serving?

A classic vs chemist of the Clover Club would be great

Big fan here. Where did you get that decanter from? I love its simplicity and I'm shooting to make the clarified pina colada and eggnog and store them. Would love to use the same gear as you do!

Do another summer punch video! Please of course.

Wait do we have a tutorial for your clear ice ball?

About to make my first attempt at this! Two questions: 1. Does the curdling need to take place in a non-reactive vessel like glass, or can a metal mixing bowl be used? 2. Does surface area of the vessel matter? I.e. is a wide bowl better than a measuring cup? Thanks again!

This came at the perfect time. I just purchased Campari for the first time yesterday. Out is a very interesting flavor.

how about some clarified jager?

Would love to see a clarified Dead Man's Handle.

Is there a chemist version of the aperol spritz?

Do you notice a difference between the two specifically when it comes to sweet/sour balance? I recently made a clarified milk punch that seemed very balanced between sweet and sour, but after clarification, it was more acidic and less sweet than I expected.

Gotta say, I've done the clarified before and for my tastes at least, I have to disagree. I think what makes a jungle bird so good is it's vivacious, funky, and bright flavors and the clarification process just rounds way too much of it off. Clarified version still really good, but, I think it's far less interesting drink to consume, especially in the summer when those fresh flavors are just so perfect. Loving the videos, keep up the great work!

The Singapore Sling!

hi, this glas is not on your amazon list. which one is it?

Where can one find that vessel🤔

Is it possible to just store it in a room temperature area?

Haven't even begun to peak. - Dennis Reynolds

Do an episode on drinks for supertasters, medium tasters, and non tasters.

Do a long island ice tea one.

I can't believe that you've never done the B-52! Or did I miss that video?

Would love to see a classic vs chemist Last Word (or mezcal last word)

love from Malaysia :)

Should the cocktail be diluted before serving?

Make a chemist version of the Last word

What the different of Clarified and Chemist?

I would dig a Paper Plane C v. C ep

Looks interesting! Would I have trouble drinking this if I'm lactose intolerant?

Would this work with lacto free milk? Lactofree stuff does seem to behave slightly differently in the kitchen so I'm wondering if it would still behave the same and taste the same as regular milk

Just made the milk punch version, and after multiple hours waiting for it to strain I'm left with a product that has a strong bitter aftertaste that kinda just tastes like dish soap. I added a load more simple syrup and it's taken the edge off the initial taste but it always fades to dishsoap. Really disappointing, followed all the steps precisely with all the exact measurements. Could it be the Campari?

would it make sense to add the rum after the milk strain, to keep as much of its flavour as possible?

Something with amaretto please!

Couldn't you get the whole milk thing with lactose simple syrup?