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Jungle Bird

February 07, 2017 by Paul Baker in 03 - Rum, 05 - Campari, Tiki Week

The Jungle Bird was invented in the Aviary bar the Kuala Lumpur Hilton in 1978, well after the initial tiki craze had begun to wane. The '70s were something of a fallow period for craft cocktails, as Martinis reigned supreme in the cocktail scene.

The Jungle Bird bucks the trend of most tiki cocktails, containing only one base spirit (blackstrap rum) and only five total ingredients. It's a pretty simple cocktail with a fair amount of complexity; the mix of the strong flavours of rum and Campari are nicely offset by the sweetness and tartness of pineapple juice.

What you need

  • 1.5 oz. blackstrap rum
  • 0.75 oz. Campari
  • 0.5 oz. lime juice
  • 0.5 oz. simple syrup
  • 1.5 oz. pineapple juice
  • pineapple wedge for garnish

How it's made

Shake all the ingredients in a cocktail shaker with ice. Strain into an old fashioned glass full of crushed ice and garnish with the pineapple wedge, or if you don't have one (we didn't), then garnish with a variety of tiki-type garnishes.

February 07, 2017 /Paul Baker
blackstrap rum, lime juice, simple syrup, pineapple juice, campari
03 - Rum, 05 - Campari, Tiki Week
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