Certain pairings are destined to be together – peanut butter and jelly, Batman and Robin, Abbott and Costello, and of course, jazz and liquor. This iconic duo has deep roots, dating back to the birth of jazz in the speakeasies of prohibition-era America. But no venue showcases both like Birdland, often hailed as the “Jazz Corner of the World.” Named in honor of legendary jazz saxophonist Charlie “Yardbird” Parker (Bird), Birdland was and remains the melting pot for pure jazz.

Step into the dimly lit club and you’ll find yourself greeted by a long, sweeping bar, where you can sit or stand, cocktail in hand, while being serenaded by the lively jazz tunes – delightfully fun music, and a genre that pairs perfectly with the craft cocktail.

An apprenticed art, jazz styles and improvisation techniques have long been passed down through generations, as have cocktail recipes and mixology techniques. So in honor of both, I present the classic Jungle Bird cocktail, but with my own bit of improvisation. And like Birdland, I am honoring jazz by naming it after a Charlie Parker tune – “Chasing the Bird.”

The star of this cocktail is Barbados Rum. Traditionally, bartenders use blackstrap rum for its rich profile. Scaling down the pineapple juice from four ounces to a more manageable amount creates a complex sipper rather than a crushable punch. Next comes Campari, which pairs well with the rum and fruit, adding a touch of herbal bitterness. The final “note” is the sugar. We use demerara syrup, a two-to-one combination of raw cane sugar and water that adds depth to many craft cocktails.

Shake it all together, and with each sip, allow yourself to be trans-ported to the jazz corner of the world, where every note tells a story, and every cocktail is a toast to the timeless art form. Cheers to “Chasing The Bird” and the spirit of jazz that continues to inspire and captivate us all.

CHASING THE BIRD

– 1 1/2 ounces Barbados rum

– 1/2 ounce Campari

– 11/2 ounces pineapple juice

– 1/2 ounce lime juice, freshly squeezed

– 1/2 ounce demerara syrup

Add the rum, Campari, pineapple juice, lime juice, and demerara syrup into a shaker with ice and shake until well-chilled. Strain into a rocks glass over fresh crushed ice. Garnish with a dried pineapple or fresh pineapple wedge.