The Jungle Bird cocktail invites you to experience a touch of tropical bliss with every sip. Originating in Kuala Lumpur during the 1970s, this vibrant drink brings together the sweet allure of pineapple juice, the complex bitterness of Campari, and the rich depth of dark rum.
Jungle Bird Cocktail Recipe
Cuisine: MalaysiaDifficulty: Easy
Servings
1
servingsPrep time
5
minutesCalories
211
kcal
Cook Mode
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Ingredients
60 ml 2 fl oz dark rum
22.5 ml 3/4 fl oz Campari
60 ml 2 fl oz pineapple juice
15 ml 1/2 fl oz lime juice
15 ml 1/2 fl oz simple syrup
Ice cubes
Equipment
Cocktail Shaker- Jigger
- Hawthorne strainer
- Old fashioned glass
- Bar spoon
Instructions
- Add the dark rum, Campari, pineapple juice, lime juice, and simple syrup into a cocktail shaker filled with ice.
- Shake well for about 10-15 seconds, until the mixture is well-chilled.
- Strain the cocktail into a tumbler or old-fashioned glass filled with ice.
- Optionally, garnish with a pineapple wedge or a cherry for added visual appeal.
