The Jungle Bird cocktail originated at the Kuala Lumpur Hilton Hotel in Malaysia in the 1970s. The cocktail was served in the Aviary Bar where tropical birds were on display, hence its name. A mixture of rum, Campari, pineapple juice, lime juice, and demerara syrup, the Jungle Bird was extremely…
Combine 1½ oz dark rum, ¾ oz Campari, 1½ oz pineapple juice, ½ oz fresh lime juice and ½ oz demerara syrup in a shaker with ice. Shake hard, strain into a rocks glass over crushed ice, and garnish with a pineapple wedge and leaves.
Tropical, Bittersweet, Fruity
Kuala Lumpur, Malaysia, 1970s, created at the Hilton's Aviary Bar.
Rocks glass
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