Jungle Bird
The Jungle Bird, a lesser-known gem in the world of tropical cocktails, emerges as a delightful concoction blending the rich, caramel notes of dark rum with the exotic allure of pineapple and a surprising touch of bitterness from Campari. Originating from the Aviary Bar at the Kuala Lumpur Hilton in the 1970s, this libation offers a unique harmony of flavors—a tropical symphony in a glass. Its unexpected combination of ingredients results in a refreshing and complex cocktail that tantalizes the taste buds. Follow our recipe below to create the vibrant and intriguing Jungle Bird and relish its exotic and multifaceted allure.
Ingredients
- 1 1/2 oz (45 ml) Dark rum
- 3/4 oz (22.5 ml) Campari
- 1/2 oz (15 ml) Freshly squeezed lime juice
- 1/2 oz (15 ml) Simple syrup
- 2 oz (60 ml) Pineapple juice
- Pineapple leaf or wedge for garnish
- Ice cubes
Instructions
- Fill a shaker with ice cubes.
- Pour dark rum, Campari, freshly squeezed lime juice, simple syrup, and pineapple juice into the shaker.
- Shake the ingredients vigorously for about 10-15 seconds to properly chill the mixture.
- Strain the cocktail into a highball glass filled with ice cubes.
- Garnish your Jungle Bird with a pineapple leaf or wedge.
- Serve!
