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Jungle Bird

Jungle Bird

Category: Tropical & TikiMood: Aperitif
Lowball

Ingredients

  • 45ml black blended rum
  • 22.5ml Campari
  • 45ml pineapple juice
  • 15ml lime juice
  • 15ml demerara syrup
No. of Servings:
1

Garnish

Pineapple fronds

Instructions

  1. Add all ingredients into a cocktail shaker with ice.

  2. Shake until chilled.

  3. Strain over crushed ice into a rocks glass.

  4. Top with more crushed ice and garnish with pineapple fronds.

Hints

  1. The Jungle Bird can serve as an introduction to Campari. Slightly bitter notes won’t overpower the drink.

  2. Using demerara syrup will compliment the black rum, however, if you don’t happen to have demerara syrup, feel free to use simple syrup instead. 

  3. If you want a lighter version, add a splash of soda. 

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Trivia

  1. This drink was created in 1973 as a welcome drink for the opening of the Kuala Lumpur Hilton in Malaysia. The hotel’s bar was called The Aviary, hence the cocktail’s name.

  2. Ong Swee Teik, also known as Jeffrey Ong, who invented this cocktail, passed away in February 2019. To this day, his creation remains Malaysia’s most popular cocktail.

Tags

Bittersweet1970sModern classicTropical & TikiRumBlack rumAmaroCampariPineapple juiceLime juiceDemerara syrup