Jungle Bird
ClassicIBA OfficialRum, Campari, and pineapple. Tiki with a bitter edge.
Tropical and bittersweet in perfect tension. Fresh pineapple and dark rum bring the sweetness and funk, while Campari answers with its unmistakable bitter-orange bite. Lime keeps it sharp. Complex and balanced — the drink that proved tiki could be sophisticated.
Ingredients
- 1.5 oz Dark Rum
- 0.75 oz Campari
- 1.5 oz Pineapple Juice
- 0.5 oz Fresh Lime Juice
- 0.5 oz Simple Syrup
- Pineapple wedge · optional garnish
Method
- 1
Add the dark rum, Campari, pineapple juice, lime juice, and simple syrup to a shaker with ice.
- 2
Shake until well-chilled.
- 3
Strain over fresh ice in a rocks glass.
- 4
Garnish with a pineapple wedge.
The Story
The Jungle Bird was mixed in 1978 at the Kuala Lumpur Hilton, where it welcomed guests in the hotel's Aviary Bar. For decades it was a forgotten relic — until the modern craft-cocktail revival rediscovered it and made it a star. Its genius is the pour of Campari: a bitter Italian aperitivo dropped into a tropical rum-and-pineapple build, which cuts the sweetness and gives tiki a grown-up backbone.
Recipe card
The whole recipe in one shareable image.
