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Jungle Cat


  • 1 ½ oz. Tom Cat gin
  • ¾ oz. Campari
  • 1 ½ oz. Fresh pineapple juice
  • ½ oz. Fresh lime juice
  • ½ oz. Dark robust Vermont maple syrup


  • Combine all ingredients in a cocktail shaker and shake.
  • Strain into a rocks glass with pebble ice.
  • Garnish with a Campari-soaked dehydrated pineapple.


Sam Nelis, head bartender/beverage director at Barr Hill Distillery’s main bar in Montpelier, VT, created this recipe.