Celebrated for its balance of sweetness, bitterness and richness, the Jungle Bird cocktail has flown its way into the hearts of many a cocktail lover! Crafted in 1973 at the Kuala Lumpur Hilton, in Malaysia, as a welcome tiki style beverage. Served originally in a ceramic bird vessel, hence the name (ah yeah!)
Made with 5 simple ingredients, you will be transported back into time with this tropical bittersweet fruity cocktail.
The classic Super easy to make with just a few simple ingredients. Dark rum is best used. Try Tanduay, Appleton Estate 8-year-old reserve or Old Monk 7-year-old.
Ingredients
- 1 1/2 fl oz. (45 ml) light dark rum
- 15ml (1/2 fl oz) fresh lime juice
- 20ml (3/4 fl oz) Campari
- 45ml (1/2 fl oz) pineapple juice
- 15ml (1/2 fl oz) simple syrup
- ice/shaker
- garnish with pineapple leaves or pineapple wedge (optional)
Instructions
- add all ingredients to a shaker with ice
- shake well to chill the mixture
- strain into a tiki mug or highball glass filled with ice
- add garnish with pineapple leaves or pineapple wedge, sip and enjoy
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