Jungle Bird Recipe

Campari, pineapple, and blackstrap rum come together in this offbeat, but delicious tiki drink.

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Alice Gao

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. "This is a crazy drink," said Theo Lieberman of The Lantern's Keep in NYC as he mixed one up for us. "It tastes like you're eating pancakes covered in maple syrup and drinking a cup of coffee."

The coffee note is courtesy of blackstrap rum, which has a deep molasses-and-chocolate flavor that adds a bass note to the otherwise bright-toned drink. 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.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 1 serving

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Ingredients

  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce simple syrup
  • 3/4 ounce Campari
  • 1 1/2 ounces freshly squeezed pineapple juice
  • 1 1/2 ounces Cruzan blackstrap rum

Directions

  1. Add lime, simple syrup, Campari, pineapple juice, and rum to a cocktail shaker. Fill with ice and shake until cocktail is quite cold, about 30 seconds. Serve in a Moscow Mule mug or old fashioned glass over a large ice cube.

Special equipment

Cocktail shaker, cocktail strainer