What is a Jungle Bird Cocktail?
The Jungle Bird cocktail history unfolds at the Hilton Hotel in Kuala Lumpur in 1973, where Jeffrey Ong aptly developed this welcome drink for the Aviary Bar. It was even served in crazy bird-shaped containers! For a cocktail that uses Campari, it’s surprisingly sweet and not at all bitter. While the bird-shaped glasses are optional, a Jungle Bird cocktail should look as tropical as it tastes so garnish with a few pineapple fronds for the final ta-da this cocktail deserves.
How to make a Jungle Bird cocktail
To make our Jungle Bird Cocktail recipe, you’ll need a decent Jamaican rum. We love Appleton Estate Signature Rum (it’s award-winning) as it lines the palette with sweet molasses and peach notes. If you’re a rum fan, try an 8-year-old reserve that gives deeper vanilla and orange flavors.
For the juice elements, choose freshly squeezed pineapple juice if you can, and make sure you squeeze your limes at the last minute for the ultimate zing. Don’t forget to balance the tartness with either a store-bought or homemade simple syrup.
Rum, pineapple, and lime are usual suspects in a tropical drink, however, this combination doesn’t often see the addition of Campari. This undeniably Italian red spirit adds a very gentle tang and complexity to this otherwise overtly sweet cocktail, offering a hint of orange and botanicals. You’ll love it, we promise!
How to create a garnish for Jungle Bird cocktail
To garnish your Jungle Bird, pull three fronds from a fresh pineapple, trim them and poke them into your drink. For extra jazz, skewer a maraschino cherry through the white frond ends and into a pineapple wedge and rest in your glass.