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.
- 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
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.
Cocktail shaker, cocktail strainer