This post contains affiliate links. See my disclosure policy here.
Cocktail History
The Jungle Bird is a classic cocktail that was created in the 1970s at the Aviary Bar in Kuala Lumpur, Malaysia. It’s considered to be a relative newcomer to the repertoire of classic tiki drinks and is also fairly simple compared to most because it’s made with just five ingredients: rum, Campari, citrus, simple syrup, and pineapple.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Dark Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for a long period of time. I used Appleton Estate Special Gold Rum.
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.
Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.
Pineapple Juice: This is the liquid juice of a pineapple. I used fresh pineapple juice.
Lime Wheel: This is a lime slice that has been cut into a circular shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the lime and the Hamilton Beach Large Juicer for the pineapple.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-01-15.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright orange-red color
• Aroma: Sweet bitter Campari
• Taste: Pineapple flavor laced with warm rum spices and citrus
• Finish: Lingering bitterness
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “Finally a Campari drink that I can tolerate for more than a single sip! Although still a bit too bitter for my taste especially when I’m in the mood for fruity tiki cocktails, the Jungle Bird has its place. I can see why those with more discerning palates are such big fans. The rum and pineapple do a good job of cutting the liqueur’s bitterness without completely masking its unique flavor. Maybe in a couple of years I can come back to this one and enjoy it even more as my own palate develops.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-01-15.
Jungle Bird
The Jungle Bird is a classic cocktail that was created in the 1970s at the Aviary Bar in Kuala Lumpur, Malaysia. It’s considered to be a relative newcomer to the repertoire of classic tiki drinks and is also fairly simple compared to most because it’s made with just five ingredients: rum, Campari, citrus, simple syrup, and pineapple.
Ingredients
Method
-
Add rum, Campari, lime juice, simple syrup, pineapple juice, and cubed ice to a shaker.
-
Shake for 10-20 seconds.
-
Strain into a tiki glass or highball glass over fresh cracked ice.
-
Garnish with lime wheel.
