Jungle Bird
A bittersweet tropical rum cocktail accented with Campari.
Base spirit
Rum
Style
Tiki
Glassware
Rocks glass
Technique
Shake
The Jungle Bird mixes dark rum, pineapple, lime, and Campari for a modern‑leaning tiki drink with a balanced bitter edge. The amaro keeps the sweetness in check, giving lift and structure. It originated at the Kuala Lumpur Hilton in the 1970s.
Ingredients
Servings
- • 1.5 oz dark rum
- • 0.75 oz Campari
- • 1.5 oz pineapple juice
- • 0.5 oz lime
- • 0.5 oz simple syrup
Did you know?
“Jeff Berry’s archival work revived the Jungle Bird, returning it to modern menus after years of obscurity.”
Source:Beachbum Berry; Smuggler’s Cove
Bartender's Note
Use a rich dark rum so it doesn’t disappear behind Campari.
Missing a bottle? See smart swaps in Learn.
How to make the Jungle Bird
- 1Add dark rum, Campari, pineapple juice, lime, and simple syrup to a shaker filled with ice
- 2Shake until well chilled
- 3Strain into a rocks glass over fresh ice
- 4Garnish with pineapple frond and serve
