Ingredients

  • 12 ozdark rum(Jamaican preferred)
  • 6 ozcampari
  • 12 ozpineapple juice
  • 4 ozfresh lime juice
  • 4 ozsimple syrup
  • 🍋Pineapple wedge, cherry(garnish)

🔧 Tools

punch bowlladlecitrus juicer

Instructions

  1. Combine rum, Campari, pineapple juice, lime juice, and syrup.
  2. Stir well and refrigerate until cold.
  3. Pour into punch bowl over large block of ice.
  4. Garnish with pineapple wedges and cherries.
  5. Serves 8-10 guests.

📜 History

Created at the Kuala Lumpur Hilton's Aviary Bar in 1978, the Jungle Bird combines the bitter sophistication of Campari with tropical rum and pineapple. This batch version brings Malaysian tiki to the punch bowl.

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