The Jungle Bird was created in the mid-to-late 1970s by Penangite Jeffrey Ong See Teik as a welcome drink at the KL Hilton Hotel. The name referred to the birds kept near the hotel’s pool, which could be seen by the patrons from the bar.
The Jungle Bird
1 oz. Dark Rum
3/4 oz. Aged Rum
3/4 oz. Campari
1/2 oz. Lime juice
1/2 oz. Demerara syrup
1-1/2 oz. Pineapple juice
The Jungle Bird
Ingredients...
Method...
Mix ingredients in a shaker tin with ice. Fine strain over fresh ice in a chilled rocks glass. Garnish with a pineapple wedge, fronds, and a cherry if you want!
The Jungle Bird Cocktail
This drink is a powerhouse, and it is perfectly balanced between the bitter Campari and the sweet pineapple.
Notes...
If you try this cocktail, please click the link and let me know if you enjoyed it, or if you would do anything differently.
Remember, there is no single right way to make a cocktail. Feel free to experiment and adjust my recipes to your own taste and liking. The key is to have fun while doing it. Cheers!
Feedback...
Hi, I'm Scott Gardner, your mindful mixologist. While I am not a professional bartender, I have made well over two hundred different and unique cocktails, and invented over fifteen original drinks, including my famous European Vacation, Muzetta's Waltz, and The Cherry Bella, all of which can be found in my book, Lock it, Flip it, Kick it & Shake!
Besides shaking, stirring, and sipping, I also enjoy golfing, reading, and writing. My wife and I both love animals and we have recently gotten into birding, which is a fun and rewarding hobby. And our favorite birds... The Philadelphia Eagles, of course! Go Birds!
