Cocktail · Malaysia
Jungle Bird
Shake Malaysia’s Jungle Bird with dark rum, Campari, pineapple and lime using exact oz and ml quantities.
- Yield
- 1 cocktail
- Prep time
- 5 minutes
- Glassware
- Rocks glass
- Base
- Rum
Ingredients
- 1.5 oz (45 ml) dark rum
- 0.75 oz (22 ml) Campari
- 1.5 oz (45 ml) pineapple juice
- 0.5 oz (15 ml) fresh lime juice
- 0.5 oz (15 ml) demerara syrup
Garnish
Pineapple leaf and lime wheel
How to make it
- 1Chill a rocks glass and measure each ingredient.
- 2Add dark rum, Campari, pineapple juice, lime juice and demerara syrup to an ice-filled shaker and shake hard for 12 seconds.
- 3Strain into the rocks glass over fresh ice.
- 4Finish with pineapple leaf and lime wheel and serve immediately.
The story behind Jungle Bird
The Jungle Bird was created at the Kuala Lumpur Hilton’s Aviary Bar in the 1970s. Bitter Campari gives this Malaysian tiki classic a drier, more complex edge than most tropical drinks.