Jungle Bird

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

  1. Pour all ingredients into a shaker with ice and shake.

  2. Strain into a rocks glass filled with ice.

  3. 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

Similar taste

Frequently asked questions

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