The jungle bird is a fun tiki cocktail that has a few interesting twists. It has been a smash hit among tropical drinks since its creation in 1978 at the famed Aviary bar at the Kuala Lumpur Hilton in Malaysia. If you’re looking for a great-tasting rum cocktail that gives you the chance to play with a cool garnish, it’s hard to beat this recipe!
- 1 1/2 ounces dark rum
- 3/4 ounce Campari
- 1/2 ounce simple syrup
- 1 1/2 ounces pineapple juice
- 1/2 ounce lime juice (fresh)
- Garnish: pineapple wedge and leaves
- Garnish: maraschino cherry
Gather the ingredients.
In a cocktail shaker filled with ice, pour the rum, Campari, simple syrup, and pineapple and lime juices.
Strain into an old-fashioned glass with a single large ice cube.
Garnish with a pineapple wedge adorned with pineapple leaves and a cherry to look like a “jungle bird.”
Serve and enjoy!
To create the garnish, cut a ring of pineapple (about 1/2-inch thick) then a triangular wedge out of that. Pull a few leaves from the pineapple of varying sizes, then stack them up on top of one another (shortest on top), evenly lining up the white ends. Use a cocktail skewer to pin a maraschino cherry on top of the leaves and through the pineapple wedge. Fan out the leaves to mimic a bird’s tail feathers and rest the garnish along the inside of the glass.