Jungle Bird Recipe

Jungle Bird recipe — The dark horse of tiki bars who proves pineapple and bitter can be best friends. Made with dark rum. Originally from Malaysia.

I'm the edgy rebel who crashed the tiki party in platform boots and black eyeliner. While everyone else is all sunshine and coconuts, I bring the drama with my dark rum swagger and Campari attitude. I'm proof that tropical doesn't have to mean basic.

Created in 1978 at the Aviary Bar in Kuala Lumpur's Hilton hotel, the Jungle Bird was Malaysia's attempt to create a signature cocktail that represented the country's tropical spirit while using Italian Campari - making it possibly the most multicultural drink ever invented.

Born at the Aviary Bar in KL's Hilton hotel in 1978, this drink was created to showcase Malaysia on the world cocktail stage. The bartenders brilliantly married tropical pineapple with bitter Italian Campari, creating tiki's most punk rock moment.

Ingredients

• 1.5 oz dark rum (Jamaican or Demerara preferred)
• 0.75 oz Campari
• 1.5 oz pineapple juice (fresh preferred)
• 0.5 oz lime juice (freshly squeezed)
• 0.5 oz simple syrup

Instructions

1. Add all ingredients to a shaker filled with ice.
2. Shake vigorously for 10-15 seconds.
3. Strain into a rocks glass filled with fresh ice.
4. Garnish with a pineapple wedge and maraschino cherry.

Category: cocktail | Difficulty: easy | Base spirit: dark rum | ABV: 18.0-22.0%

Origin: Malaysia