You think tropical cocktails are all sweet and simple? The Jungle Bird proves otherwise. This Malaysian original balances dark rum and pineapple with a sharp kick of bitterness, creating a drink that’s refreshing.
The Jungle Bird was first served in 1973 at the Aviary Bar inside the original Hilton Kuala Lumpur. Intended as a welcome drink for hotel guests, it quickly earned attention.
How to make it?
Ingredients:
- 45 ml blackstrap rum
- 22.5 ml Campari
- 45 ml fresh pineapple juice
- 15 ml fresh lime juice
- 15 ml demerara syrup
Method:
Shake all ingredients with ice.
Strain into a rocks glass over fresh ice.
Garnish with a pineapple wedge.
Whether you’re making drinks at home or curating a bar menu, the Jungle Bird delivers. It’s straightforward to mix, instantly recognizable, and offers a flavor profile that’s both accessible and refined.