Jungle Bird
By Stephanie WinterPublished on November 14, 2025
Time
15 minutes
Yield
Makes 1 cocktail
Ingredients
Before You Begin
If you don’t have crushed ice, you can shake the cocktail with ice until just combined and chilled, about 5 seconds, then strain into a highball glass half-filled with cube ice. Top with additional ice and garnish as directed.
Instructions
- Fill chilled highball glass halfway with crushed ice. Add 2 ounces unsweetened 100 percent pineapple juice, 1¼ ounces aged rum, ¾ ounce Campari, ½ ounce lime juice, and ½ ounce simple syrup to glass and swizzle until just combined and chilled, about 10 seconds. Top with additional ice and garnish with mint sprig and pineapple slice. Serve.
Time
15 minutesYield
Makes 1 cocktailIngredients
Ingredients
Ingredients
Why This Recipe Works
Created in 1973 by Jeffrey Ong at the Aviary Bar in the Hilton Kuala Lumpur, the Jungle Bird was originally served in a porcelain bird-shaped vessel—until patrons kept stealing the birds, resulting in the move to wine goblets. The Jungle Bird is Malaysia’s best-known cocktail, enjoying a resurgence in popularity in 2003 with the publishing of Beachbum Berry’s Intoxica!, which aimed to revisit recipes from the tropical-escapism cocktail bar boom.
Before You Begin
If you don’t have crushed ice, you can shake the cocktail with ice until just combined and chilled, about 5 seconds, then strain into a highball glass half-filled with cube ice. Top with additional ice and garnish as directed.
Instructions
- Fill chilled highball glass halfway with crushed ice. Add 2 ounces unsweetened 100 percent pineapple juice, 1¼ ounces aged rum, ¾ ounce Campari, ½ ounce lime juice, and ½ ounce simple syrup to glass and swizzle until just combined and chilled, about 10 seconds. Top with additional ice and garnish with mint sprig and pineapple slice. Serve.
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