The Jungle Bird is a refreshing tiki cocktail from Malaysia known for its mixture of sweet and bitter flavours. Although fairly new within the context of cocktail making, the drink is considered a modern classic.

Invented in the 1970s by Jeffery Ong, beverage manager at the Aviary Bar in Kuala Lumpur’s Hilton Hotel. The drink was served as a welcome drink to guests with its name said to have been inspired by the colourful birds which could be from the bar.

When serving your Jungle Bird in an old-fashioned glass be sure to add some pineapple leaves as a garnish.

Ingredients

• 60ml dark rum
• 30ml Campari
• 60ml pineapple juice
• 30 ml lime juice
• 30 ml simple syrup
• 1 pineapple
• maraschino cherries

Preparation

1. Chill an old-fashioned glass.
2. Add the rum, Campari, pineapple juice, lime juice and simple syrup to cocktail shaker filled with ice and shake.
3. Strain into the chilled old-fashioned glass filled with ice.
4. Garnish with a wedge of pineapple, pineapple leaves and a maraschino cherry.