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.
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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.
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.