Jungle Bird Punch
Kuala Lumpur's bitter-tropical punch—Campari meets rum and pineapple.
- 12 ozdark rum(Jamaican preferred)
- 6 ozcampari
- 12 ozpineapple juice
- 4 ozfresh lime juice
- 4 ozsimple syrup
- Pineapple wedge, cherrygarnish
- 1Combine rum, Campari, pineapple juice, lime juice, and syrup.
- 2Stir well and refrigerate until cold.
- 3Pour into punch bowl over large block of ice.
- 4Garnish with pineapple wedges and cherries.
- 5Serves 8-10 guests.
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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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