Jungle Bird
A tropical tiki drink balancing rum sweetness with bitter Campari
- 1½ ozblackstrap rum(or dark Jamaican rum)
- ¾ ozcampari
- 1½ ozpineapple juice
- ½ ozfresh lime juice
- ½ ozdemerara syrup
- pineapple wedgegarnish
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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.
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Everything you need to make a great Jungle Bird at home.
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