Jungle Bird
The Quirky Foodster Team
Ingredients
- Dark rum — 45 ml (1 1/2 oz)
- Campari — 22.5 ml (3/4 oz)
- Pineapple juice — 45 ml (1 1/2 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Simple syrup — 15 ml (1/2 oz)
Method
- Add all ingredients to a shaker with ice.
- Shake until well chilled.
- Strain over fresh ice in a rocks glass.
- Garnish with a pineapple wedge.
Description: A bittersweet tiki modern classic that pairs Campari's bitterness with pineapple, rum and lime.
Cultural Background: Created at Kuala Lumpur's Hilton hotel in 1978, largely forgotten until cocktail historian Jeff "Beachbum" Berry rediscovered and republished the recipe in the 2000s.
Tips: The Campari's bitterness is the defining feature — don't reduce it to make the drink sweeter, or it loses its identity.
Variations: A rich, funky Jamaican rum stands up especially well to the Campari.
Serving Suggestion: Serve over ice as a modern tiki bar staple.
Nutrition: Approx. 190 kcal per serving
FAQs:
Q: Why is it called Jungle Bird?
A: Named for the Kuala Lumpur Hilton's Jungle Bird restaurant, where it was originally served.
- Dark rum — 45 ml (1 1/2 oz)
- Campari — 22.5 ml (3/4 oz)
- Pineapple juice — 45 ml (1 1/2 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Simple syrup — 15 ml (1/2 oz)
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