Jungle Bird
A tiki-meets-Italian classic from the 1978 Kuala Lumpur Hilton. Dark rum and pineapple juice tame the Campari bitterness into a tropical, fruity cocktail that bridges two worlds.
Ingredients
- 0.8 oz Campari
- 1.5 oz Dark rum (Jamaican style)
- 1.5 oz Pineapple juice
- 0.5 oz Fresh lime juice
- 0.5 oz Demerara syrup
- pineapple wedge (garnish) garnish
- mint sprig (garnish) garnish
Pairs With
Complement with Southeast Asian cuisine—satay with peanut sauce, spring rolls, or Thai-spiced grilled fish—where the dark rum's tropical sweetness and Campari's bitterness balance spicy heat. Also pairs well with jerk chicken.
Instructions
Combine Campari, dark rum, pineapple juice, lime juice, and demerara syrup in a cocktail shaker
Fill the shaker with ice and shake vigorously for 15 seconds
Strain over fresh ice in a rocks glass
Garnish with a pineapple wedge and a mint sprig
Optionally serve in a tiki mug for full tropical effect
Tips
Appleton Estate or Smith & Cross are ideal Jamaican rums here — their funky character plays perfectly against the Campari bitterness Use fresh pineapple juice if possible; canned works but fresh has a brighter, more complex flavor This is the gateway cocktail for people who think they do not like Campari — the tropical fruit hides the bitterness beautifully