Jungle Bird

Yield: 1.0 Glass: Rocks glass, 10–12 oz

Adjust for any number of servings while keeping the ingredient proportions intact.

modern classic rum tiki shaken seeded

Ingredients

1.5 oz dark rum
0.75 oz Campari
1.5 oz pineapple juice
0.5 oz fresh lime juice
0.5 oz demerara syrup
Pineapple frond or wedge, for garnish

Instructions

Shake with ice and strain over crushed ice.

Behind the drink

A little history

1973 Kuala Lumpur

Jeffrey Ong created the Jungle Bird as a welcome drink for the Kuala Lumpur Hilton’s Aviary Bar in 1973. Its combination of dark rum, pineapple, lime, and Campari gives tiki richness an unusually bitter edge.

Jungle Bird history