
Jungle Bird
Blackstrap rum shaken with Campari, pineapple, lime and demerara syrup. The Kuala Lumpur Hilton's 1970s creation — tiki's great bitter exception.
14% ABVMediumCocktails
Easy
Difficulty
3 min
Time
206 Cal
Calories
1
Serving
Flavor profile
Rum
Strength
Sweet
Sour
Bitter
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Blackstrap Rum· not in your bar1 ½ oz
Or swap: Dark Rum — lighter molasses bite
- Campari· not in your bar¾ oz
Or swap: Aperol — lighter, sweeter, less bitter, Cynar — earthier, vegetal
- Pineapple Juice· not in your bar1 ½ oz
Or swap: Orange Juice — softer, everyday swap, Passion Fruit Juice — tangier, more tropical
- Lime Juice· not in your bar½ oz
Or swap: Lemon Juice — softer citrus
- Demerara Syrup· not in your bar½ oz
Or swap: Simple Syrup — lighter, less rich
Instructions
Pour all ingredients into a shaker with ice and shake.
Strain into a rocks glass filled with ice.
Garnish with a pineapple wedge.
Pairs well with
Campari's bitter wing over blackstrap rum and pineapple loves salty tiki fare:
- Grilled pineapple skewers
- Coconut shrimp
- Spiced macadamias
- Pork belly bites




