Jungle Bird Recipe and Instructions - MyBartender (2024)

The Jungle Bird is a refreshing drink and a modern classic that’s been gaining popularity in recent years. It’s a perfect combination of sweet and bitter, with a tropical twist that makes it the ideal drink for any occasion. The Jungle Bird has become a favorite among bartenders and co*cktail enthusiasts around the world.

It’s a versatile drink that can be adapted to suit any taste. Some variations include adding coconut cream, ginger, or even jalapeno for a spicy kick. Whether you’re sipping on a Jungle Bird on a tropical beach or enjoying it at home, this co*cktail is sure to transport you to a sunny paradise.

History

The Jungle Bird co*cktail has a disputed origin, but it is widely believed to have been created in the mid-to-late 1970s at the Aviary Bar in the Kuala Lumpur Hilton hotel in Malaysia. Some sources claim that the drink was first served in 1973, while others suggest it was created in 1978. The co*cktail was crafted by Penangite Jeffrey Ong See Teik, who passed away in 2019 at the age of 70.

The Jungle Bird gained popularity in the 1980s when it was featured in The New American Bartender’s Guide by John J. Poister. The recipe in the guidebook was slightly different from the original, but it helped to spread the popularity of the co*cktail throughout the United States. In recent years, the Jungle Bird has experienced a resurgence in popularity, thanks in part to the efforts of tiki co*cktail historian Jeff “Beachbum” Berry.

Berry included the Jungle Bird in his 2002 book Intoxica! and has since championed the drink as a classic tiki co*cktail. Today, the Jungle Bird is a staple on the menus of many tiki bars and co*cktail lounges around the world.

How to Make It

Jungle Bird

Yield: 1

Prep Time: 5 minutes

See Also

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Total Time: 5 minutes

Making a Jungle Bird co*cktail is relatively easy, and it only requires five ingredients: rum, Campari, pineapple juice, lime juice, and demerara syrup. Here's how to make it:

Ingredients

• 1 ½ Ounces Dark Rum
• ¾ Ounce Campari
• 1 ½ Ounces Pineapple Juice
• ½ Ounce Lime Juice
• ½ Ounce Demerara Syrup
• 1 Pineapple Wedge Garnish

Instructions

1. Fill a co*cktail shaker with ice.
2. Add 1 1/2 oz of dark Jamaican rum, 3/4 oz of Campari, 1 1/2 oz of fresh pineapple juice, 1/2 oz of fresh lime juice, and 1/2 oz of demerara syrup to the shaker.
3. Shake the ingredients vigorously for about 10-15 seconds.
4. Strain the mixture into an old-fashioned glass filled with crushed ice.
5. Garnish the drink with a pineapple wedge and a maraschino cherry.

Notes

To make a demerara syrup, mix equal parts demerara sugar and water in a saucepan and heat the mixture until the sugar dissolves. Let the syrup cool before using it in the co*cktail.

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Variations

The Jungle Bird is a versatile co*cktail that can be modified in many ways. Here are some variations to try:

Suze Jungle Bird

This variation substitutes Campari with Suze, a gentian liqueur. The result is a less bitter co*cktail with a vegetal, herbal flavor that complements the rums.

Italian Bird

This variation adds Amaro Montenegro, an Italian liqueur, to the mix. The result is a more complex, spicier co*cktail with a hint of sweetness.

Jungle Bird Spritz

This variation tops the co*cktail with soda water and adds a slice of orange for garnish. The result is a lighter, more refreshing version of the Jungle Bird that is perfect for hot summer days.

Jungle Bird Margarita

This variation adds tequila and triple sec to the mix. The result is a fusion between a Jungle Bird and a Margarita that is both tropical and citrusy.

Jungle Bird Negroni

This variation substitutes rum with gin and adds sweet vermouth to the mix. The result is a more classic co*cktail with a bitter, herbal flavor that is reminiscent of a Negroni. Experiment with different variations to find your favorite Jungle Bird riff. Don’t be afraid to mix and match ingredients to create your own unique version of this tropical classic.

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