Jungle Bird — Bottle x Bottle

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.