Cocktail
Jungle Bird
How to make a Jungle Bird - the exotic tiki cocktail of dark rum, Campari, pineapple and lime. A bittersweet recipe from Malaysia to mix at home.
6 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Jungle Bird is a tiki classic with character that originated in 1973 in Kuala Lumpur. Its special feature is the bitter Campari, which balances the sweet pineapple and the dark rum surprisingly elegantly. An exotic, multi-layered cocktail between tiki and aperitif.
Instructions
- Add dark rum, Campari, pineapple juice, lime juice and sugar syrup to the shaker.
- Add plenty of ice.
- Shake vigorously for about 12 seconds.
- Strain into a tumbler filled with ice.
- Garnish with a pineapple wedge and serve.
Garnish: Pineapple wedge
Pro tip: Fresh pineapple juice makes the difference - it creates the fine foam crown and a fruity depth that packaged juice cannot match.
Frequently asked questions
Where does the Jungle Bird come from?
The Jungle Bird was created in 1973 in the bar of the Kuala Lumpur Hilton in Malaysia and is now regarded as a modern tiki classic with a bitter note.
What makes the Jungle Bird special?
Unusual is the use of Campari in a tiki drink. The bitterness balances the sweetness of pineapple and rum and makes the cocktail surprisingly well balanced.
Which rum works best?
A robust dark rum or a blackstrap rum is ideal, whose molasses notes harmonise well with the bitter Campari and the fruity pineapple.
Ingredients
- Dark rum4.5 cl
- Campari1.5 cl
- Fresh pineapple juice4.5 cl
- Fresh lime juice1.5 cl
- Sugar syrup1 cl
