Jungle Bird
Dark rum, Campari and pineapple. A bittersweet tiki drink from 1970s Kuala Lumpur.
Shaken · Rocks glass · Medium · about 3 minutes · about 13% ABV
Ingredients
- 45 ml Dark rum
- 22.5 ml Campari
- 45 ml Pineapple juice
- 15 ml Fresh lime juice
- 15 ml Rich demerara syrup
- Pineapple wedge (garnish)
Method
- Pour 45 ml dark rum into the shaker
- Pour 22.5 ml Campari into the shaker
- Pour 45 ml pineapple juice into the shaker
- Add 15 ml fresh lime juice
- Pour 15 ml rich demerara syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Jungle Bird
Created in 1978 at the Aviary Bar of the Kuala Lumpur Hilton in Malaysia. It was revived by bartender Giuseppe González in New York in the 2000s, who used blackstrap rum to give it its modern dark, bitter style.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Jungle Bird FAQ
What's in a Jungle Bird?
45 ml dark rum, 22.5 ml campari, 45 ml pineapple juice, 15 ml fresh lime juice, 15 ml rich demerara syrup, garnished with pineapple wedge.
How strong is a Jungle Bird?
About 13% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Jungle Bird?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Jungle Bird in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
