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Jungle Bird

Tiki & tropical · Rum

Jungle Bird

Dark rum, Campari and pineapple – tiki with a bitter streak

Blackstrap rum, Campari, pineapple and lime shaken with demerara syrup and served over ice. Rich molasses and bitter orange meet juicy pineapple in a tropical drink with a grown-up bite. A tiki drink for people who usually find tiki too sweet.

Make this in 3D
Glass
Rocks glass
Ice
Ice cubes
Technique
Shaken · Strained
Difficulty
Intermediate
Time
3 min
Strength
≈ 13% ABV

Ingredients

Rocks glass
  • 45 mlBlackstrap rum1½ oz
  • 22.5 mlCampari¾ oz
  • 45 mlPineapple juice1½ oz
  • 15 mlFresh lime juice½ oz
  • 15 mlRich demerara syrup (2:1)½ oz
  • GarnishPineapple wedge

≈ 178 ml served · 1.9 standard drinks

Substitutes: Aged Jamaican rum can stand in for Blackstrap rum. Fresh lemon juice can stand in for Fresh lime juice. Simple syrup (1:1) can stand in for Rich demerara syrup (2:1).

Method

  1. 1

    Add the rum, Campari, pineapple juice, lime juice and demerara syrup to a shaker.

  2. 2

    Fill with ice and shake hard for 10–12 seconds to whip a light foam from the pineapple.

  3. 3

    Strain into a rocks glass over fresh ice cubes.

  4. 4

    Garnish with a pineapple wedge.

Learn it step by step

History

Created in 1978 at the Aviary Bar of the Kuala Lumpur Hilton, reportedly as a welcome drink for hotel guests, and usually credited to Jeffrey Ong. It entered print in John J. Poister's “The New American Bartender's Guide” (1989), and Jeff “Beachbum” Berry's books later brought it to a new generation of tiki fans.

Origin
Kuala Lumpur, Malaysia
First recorded
1978

Bartender's notes

  • The 1978 original used a much larger pour of pineapple juice; this shorter, rum-forward balance follows the modern revival.
  • No blackstrap? An aged Jamaican rum makes a lighter, fruitier version.
TropicalBitterFruitySweet

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