ONIMA recipes
The FireBird
The FireBird is a blazing remix of a tiki classic—bright, bitter, spiced, and tropical. It layers the lushness of pineapple with the bite of lime and Campari, then lands a punch of depth from our Lemon Ginger Jerk syrup, built with OMINA’s boldest sauce.
Make it your way.
Original recipe
Ingredients
- 1 ½ oz Dark Rum
- 1 ½ oz Pineapple juice (fresh preferred; clarified if possible)
- ¾ oz Campari (or similar aperitivo)
- ½ oz lime juice
- ½ oz Lemon Ginger Jerk syrup (made with pineapple, lime peel, allspice, and ONIMA Lemon Ginger Jerk hot sauce)
Garnish
- Pineapple wedge
- Pineapple leaf
- Crushed or cubed ice
Step by step
-
Combine all ingredients in a shaker with ice
Combine all ingredients in a shaker with ice.
-
Shake, strain and serve over ice
Shake until chilled and strain into a tumbler or tulip-style beer glass over ice.
-
Garnish with a pineapple wedge and leaf
Garnish with a pineapple wedge and leaf.
The whole recipe, at a glance
Your cooking chart.
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| Ingredients | Preparation flow | ||
|---|---|---|---|
| 1 ½ oz Dark Rum | Combine rum, pineapple juice, Campari, lime juice and Lemon Ginger Jerk syrup in a shaker with ice. | Shake until chilled. Strain into a tumbler or tulip-style beer glass over ice. | Garnish with the pineapple wedge and leaf. |
| 1 ½ oz Pineapple juice (fresh preferred; clarified if possible) | |||
| ¾ oz Campari (or similar aperitivo) | |||
| ½ oz lime juice | |||
| ½ oz Lemon Ginger Jerk syrup (made with pineapple, lime peel, allspice, and ONIMA Lemon Ginger Jerk hot sauce) | |||
| Use some for shaking and fresh ice for serving.Crushed or cubed ice | |||
| Ice for serving | |||
| Pineapple wedge | |||
| Pineapple leaf | |||