Look! Up In The Sky! It's A Bird? It's A Superhero Cocktail!

You know I don't need much of an excuse to whip up a cocktail and this morning was no exception. Kimber and Jenn (101 Achievements blogger with her husband Michael) both ran in the Superhero 5K this bright and early morn. The run was for the benefit of The Superhero Foundation which fights the crusade against child abuse. 

Superheroes of all varieties - The Hulk, Batman and The Flash, caped superhero dogs and babies, even Superman himself to name a very few - ran side by side to help victims of child abuse. Superheroes to the rescue!

Wonder Woman and Katniss Everdeen

From the beginning, Jenn joked about having a cocktail waiting for her and Kimber at the finish line. Me? Cocktail? You know I did! 

The Beach Bum Berry tiki drink, the Jungle Bird, has been making the rounds on Facebook the last day or two so that seemed like a good jumping off point for a little riff. 

Hum (a lovely liqueur of hibiscus, ginger, cardamom and kaffir lime in a rum base made right here in Pittsburgh for Hum Spirits) subbed in for the Campari used in the original recipe. I used Mount Gay Rum instead of aged rum, cinnamon syrup in place of simple syrup (because that's what I had in the fridge...frugal you know), and because we'd be imbibing before noon, I lightened it up with a spritz of seltzer just before serving. And besides, pineapple juice is a great breakfast accompaniment and there's plenty of it in the cocktail so its perfectly appropriate in the morning! 

Look. Up in the sky. It's A Bird!

The unfancy version of It's A Bird?...perfectly acceptable apres run in the parking lot.

It's A Bird!

Makes enough for 4 large or 8 small cocktails

• 3 oz. cinnamon simple syrup (see note below for recipe)
• 12 oz. Mount Gay rum
• 6 oz. Hum 
• 12 oz. pineapple juice
• 4 oz. fresh lime juice
• seltzer or club soda

Mix all but the club soda in a small pitcher. Add lots of ice to a glass, pour the cocktail over and top with seltzer. Cheers!

Cinnamon syrup: In a small pot, bring 1/2 C water and 1/2 C demerara sugar to a boil and stir until dissolved. Add 3 cinnamon sticks to the hot liquid and let cool. Remove all but 1 cinnamon stick and pour the cooled liquid and remaining cinnamon stick into a Mason jar, cap and refrigerate. Keeps 1-2 weeks.

 
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