
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
Flavor profile
Rum
Strength
Sweet
Sour
Bitter
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Blackstrap Rum1 ½ oz
- Campari¾ oz
- Pineapple Juice1 ½ oz
- Lime Juice½ oz
- Demerara Syrup½ oz
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Jungle Bird close to the original.
Instead of Blackstrap Rum
- Dark Rum— lighter molasses bite
Instead of Campari
- Aperol— lighter, sweeter, less bitter
- Cynar— earthier, vegetal
Instead of Pineapple Juice
- Orange Juice— softer, everyday swap
- Passion Fruit Juice— tangier, more tropical
Instead of Lime Juice
- Lemon Juice— softer citrus
Instead of Demerara Syrup
- 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




