Jungle Bird Recipe
Campari, pineapple, and blackstrap rum come together in this offbeat, but delicious tiki drink.
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.
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.
Read more: Guest Bartender: Make a Jungle Bird with Theo Lieberman of Lantern's Keep
- Yield:makes 1 cocktail
- Active time: 10 minutes
- Total time:10 minutes
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.
This Recipe Appears In
Guest Bartender: Make a Jungle Bird with Theo Lieberman of Lantern's KeepThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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