Jungle Bird Cocktail
Tiki cocktail time is here! This cocktail is a true flavor safari from which this bird escapes. Jungle Bird is a 1970s Malaysian classic and gonna take you on an exceptional ride.
Few words from the past…
Jeffrey Ong launched this classic cocktail for the first time at Aviary Bar in Hilton Hotel, Kuala Lumpur. The concoction was a welcome drink for the hotel’s opening.
Served in ceramic bird vessel and named after the presence of birds at the hotel’s swimming pool.
Later, the Jungle Bird cocktail is mentioned in Jeff Berry’s “Beachbum Berrys Intoxica” tiki cocktails recipe book published in 2003. The book helped with regaining popularity among cocktail enthusiasts.
Taste of Jungle Bird
Rum and pineapple juice are one of those natural flavor pairings, that add a tropical touch to every mixture. It is not too boozy. In case it is for you, play around with alcohol levels.
The refreshing acidity of lime juice along with bitter sweet taste of Campari. With every next sip, you can reveal much more than that.
You can use either Aperol or Campari in this summery drink. Go with Aperol if you prefer a smoother taste profile.
Jungle Bird has multiple levels of taste sensations. Campari plays with sweet and sour elements and balances them in its own way.
Tropical Negroni is that you?
How to make a Jungle Bird cocktail?
Ingredients:
1,5 oz Dark Rum
1 oz Campari
1,5 oz Pineapple juice
1 oz Lime juice
1 oz Simple or Demerara syrup
Preparation:
Put all ingredients over ice into a cocktail shaker and shake until well chilled. Strain into a glass over one big ice cube.
Method:
Shake
Garnish:
Pineapple wedge
Serve in:
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