Learn how to make the Jungle Bird, a classic shaken cocktail made with Campari, dark rum, pineapple and lime juice. It's the perfect drink to enjoy on a hot summer day.
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While this pineapple lime cocktail originated at the Aviary Bar inside a Hilton hotel in Malaysia, made by Jeffrey Ong, the use of pineapple juice, rum and lime juice creates a flavor profile very similar to many Puerto Rican cocktails.
It's worth noting that my version of the jungle bird leans more into the tropical fruit juice than the original. This recipe is 100% inspired by Jeffrey Ong's original cocktail.
Here's what you need to make a Jungle Bird:
- dark rum
- pineapple juice
- lime juice
- simple syrup
- Garnish: slice of lime and/or pineapple slice with leaves
See recipe card for exact quantities.
Dark vs Light Rum
While both types of rum will work with this recipe, the traditional route is to use dark.
The darker varieties of rum tend to have more depth of flavor, a deeper color and a more fuller body, almost molasses like note to them.
This profile works well with the tropical ingredients that accompany this recipe.
This Italian ingredient is a bitter aperitif with a glowing red color.
It plays well with the sweetness from the fruit juices, simple syrup and dark rum in this cocktail.
How to Make the Jungle Bird
Combine all ingredients except garnish in a cocktail shaker with ice and shake well.
Pour over ice and garnish with a pineapple slice, leaves, and/or lime.
It's always convenient to have a good quality cocktail shaker on hand when making cocktails. That said, a simple two glass set up can stand as a great substitute if you're in a pinch.
This article by The Kitchn has some helpful tips on substitutes you can make at home with what you have.