Jungle Bird

This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton.

  • 1 1/2 oz Dark rum
  • 3/4 oz Campari
  • 1/2 oz Demerara syrup (one part demerara sugar, one part water)
  • 1 1/2 oz Fresh pineapple juice
  • 1/2 oz Fresh lime juice
  • Garnish: Pineapple wedge
  1. Fill a mixing glass three-quarters with ice, and add all of the ingredients.

  2. Shake until chilled for about 30 seconds.

  3. Strain into a rocks glass over ice cubes or one large piece of ice, and add the garnish.


Watch the video: How to make the Jungle Bird cocktail (December 2021).