Jungle Bird
Created at the Aviary Bar at the Kuala Lumpur Hilton, the Jungle Bird was among the last original tiki drinks to appear before the genre vanished in the wake of disco. This version gives a tropical twist to the Negroni by substituting fruit juices for vermouth. The rich gingerbread spices of Jamaican rum play off the herbs in the Campari, while the pineapple juice delivers a soft, silky texture. For the garnish, Shannon Mustipher, rum expert and author of Tiki: Modern Tropical Cocktails, recommends scoring a lime with a channel knife, then cutting it into wheels or wedges to drop into the drink.
Ingredients
- 2 oz. (60 ml) pot still Jamaican rum, preferably Hamilton Jamaican Pot Still Black Rum
- 3/4 oz. (20 ml) Campari
- 1 1/2 oz. (45 ml) pineapple juice
- 1/2 oz. (15 ml) fresh lime juice
- 2 pineapple leaves for garnish (optional)
- 1 scored lime wedge or wheel for garnish (optional)
Directions
Combine the rum, Campari, pineapple juice and lime juice in a shaker with cubed ice. Shake until well chilled and strain into a chilled Collins glass or tumbler filled with cubed ice. Garnish with 2 pineapple leaves and a scored lime wheel, if desired. Makes 1 drink.
Reprinted from ©Tiki: Modern Tropical Cocktails by Shannon Mustipher, Rizzoli, 2019