Jungle Bird

I mentioned a while back that I’ve been experimenting with rum cocktails. While they aren’t always my thing, I do have an appreciation for a well crafted tiki beverage. While doing some research, I kept seeing mentions of the Jungle Bird Cocktail and after trying it, I can see why there’s so much buzz. The Jungle Bird dates back to the early 1970s, created as a signature welcome cocktail at the Kuala Lumpur Hilton in Malaysia. One of my complaints about rum cocktails is that they can sometimes be too sweet. In the case of the Jungle Bird, Campari brings a bitterness that really balances out the sweetness of dark rum and pineapple juice. The recipe calls for Demerara syrup, which is a simple syrup made with Demerara sugar. It makes for a richer syrup that has a sort of toasted flavor, adding more complexity to the cocktail. The pineapple juice froths up nicely in the shaker and with a fresh pineapple wedge as a garnish, the Jungle Bird is one of those cocktails that can transport you. It tastes like vacation. At the very least, you might actually be able to convince yourself that you’re sitting at a cocktail bar even though it’s super easy to make at home. Any cocktail that transports me during these Covid days, gets extra stars in my book! Hope you enjoy!

Jungle Bird

Ingredients:

1 1/2 oz dark rum

3/4 oz Campari

1 1/2 oz pineapple juice

1/2 oz fresh lime juice

1/2 oz Demerara syrup (1 part sugar/1 part water)

Method:

Combine ingredients in a shaker with ice. Shake until well chilled. Strain into ice filled rocks glass. Garnish with pineapple wedge.