The warm weather means Tiki season is back! While everyone knows and loves the Mai Tai, the Jungle Bird flies under the radar. What makes this Tiki cocktail stand out is its inclusion of Campari, which adds a bitter complexity that balances the tropical sweetness. Originating from the Aviary Bar at the Kuala Lumpur Hilton in the 1970s, it offers a sophisticated twist on the typically fruit-forward Tiki genre, combining dark rum, pineapple, lime, and that signature bitter Italian aperitif.
Jungle Bird Ingredients
- 1 1/2 oz Dark Rum
- 3/4 oz Campari
- 1 1/2 oz Pineapple Juice
- 1/2 oz Fresh Lime Juice
- 1/2 oz Agave Syrup
How to Make a Jungle Bird
- Add rum, Campari, pineapple juice, lime juice, and agave syrup to a shaker filled with ice.
- Shake well until thoroughly chilled, about 15-20 seconds.
- Chill your favorite Tiki glass.
- When glass is chilled fill it with crushed or cubed ice.
- Strain the mixture into the glass.
- Garnish lavishly with a pineapple wedge, pineapple fronds, and a cherry.
Use fresh lime and pineapple juice for the best flavor. The type of dark rum can influence the final taste; a rich, funky rum works particularly well against the Campari. Adjust simple syrup based on the sweetness of your pineapple juice and personal preference.
Jungle Bird Riff
Some recipes use Demerara syrup instead of simple syrup for added depth. You can also play with the rum base, perhaps splitting it between a dark rum and a lighter aged rum. Increasing the Campari slightly will amplify the bitter notes.
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