Jungle Bird

Tiki bar sipping for sticky afternoons

What better way to knock the rough edges off a steaming hot late summer day than this lovely elixir, dreamed up in the 1970s at the Hilton in Kuala Lumpur?  In case you missed this, Kuala Lumpur is hot (as in an average high of 90º all year round) and steamy (as in 3 times the annual rainfall we get in Nashville). So these folks know what they are doing with hot weather drinks!

This one combines the sweetness of dark aged rum and pineapple juice with the sharpness of Campari and lime juice. Most recipes also call for a bit of simple syrup, but if that's too sweet, leave it out.

Rich, exotic color and flavor that will cool you down in no time. 

Jungle Bird

  • 1½ ounces black rum (I use Goslings)
  • ¾ ounce Campari
  • ½ ounce lime juice
  • 1½ ounces pineapple juice 
  • ½ ounce simple syrup (or not if this makes it too sweet)

Combine all the ingredients, shake ‘til it’s good and cold, and pour over fresh ice in a rocks glass. Garnish - if you garnish - with a pineapple cube on a skewer.

Shake up a Jungle Bird, sit on the porch, and shake off the day.