You don't hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry's Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it's one of only a handful of tiki cocktails that calls for Campari as an ingredient. Here's how to make one at home.
'Theo Lieberman' on Serious Eats
Fresh pineapple juice is essential to the deliciousness of this recipe. Use a juice extractor or hand juicer, or muddle and strain some ripe chunks of fresh pineapple.
Bitters are often thought of as the salt and pepper of the cocktail world, adding just a touch of spice to focus and deepen the flavors of a drink. It makes sense to use them sparingly—a 4-ounce bottle of Angostura can sell for $9 or more, and it's potent stuff, so a drop or two goes a long way. "But we're living in an age of extreme ingredients," says Theo Lieberman of Lantern's Keep and Milk & Honey in NYC, "everywhere you look, there's pork belly." So perhaps the time for the extreme use of bitters has come.
This cocktail from Theo Lieberman of Lantern's Keep and Milk & Honey in NYC has a heavy pour of Angostura bitters in it, but that doesn't make it bitter. The spice is balanced with bright fruit and rich almond from housemade orgeat.
I'm pretty likely to love a drink called the Stay Up Late for the name alone, but this simple cocktail is totally delicious, too. This variation on the Tom Collins appeared in the 1946 Stork Club Bar Book. Fresh lemon and soda make it tart and refreshing, but this cocktail is rounder than the Tom Collins due to the addition of a half-ounce of cognac, which balances the herbal flavor of the gin. Today, Theo Lieberman of Lantern's Keep and Milk & Honey shows us how to mix one up.
This variation on the Tom Collins is super-simple to make. It appeared in the 1946 Stork Club Bar Book by Lucius Beebe—we got this version of the recipe from Theo Lieberman of Lantern's Keep in NYC.