Ingredients
- 1½ ozblackstrap rum(or dark Jamaican rum)
- ¾ ozcampari
- 1½ ozpineapple juice
- ½ ozfresh lime juice
- ½ ozdemerara syrup
- 🍋pineapple wedge(garnish)
Instructions
- Combine rum, Campari, pineapple juice, lime juice, and demerara syrup in a shaker.
- Add ice and shake vigorously for 10-12 seconds.
- Strain into a rocks glass over fresh ice.
- Garnish with a pineapple wedge.
📜 History
Jeffrey Ong created the Jungle Bird as the welcome drink when Kuala Lumpur Hilton opened on July 6, 1973. Served in a bird-shaped ceramic vessel at the Aviary Bar, it was rediscovered when Jeff Berry included it in his 2002 book Intoxica, sparking the modern tiki revival.
