Jungle Bird
Jeffrey Ong, Aviary Bar, Kuala Lumpur Hilton, 1973; modern spec by Giuseppe González, Painkiller, New York, 2010
The Jungle Bird is aged dark rum, pineapple, Campari, lime and demerara syrup, shaken and served over ice. Campari's bitterness cuts through the fruit, and the dark rum adds molasses depth. A tiki drink with an edge.
- GlassRocks
- MethodShaken
- Ingredients5
Directions
- Add all ingredients to a shaker with ice and shake until chilled.
- Strain over ice into a tiki mug or rocks glass.
ToolsJiggerShakerHawthorne strainerRocks glass
Don't have these? Build a drink from your shelf →History
Jeffrey Ong created the Jungle Bird in 1973 at the Aviary Bar of the Kuala Lumpur Hilton in Malaysia, as a welcome drink for guests. It stayed obscure until tiki historian Jeff "Beachbum" Berry published it. In 2010, Giuseppe González reworked it with blackstrap rum and less pineapple at the New York bar Painkiller, and his version became the modern standard.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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