Jungle Bird Cocktail Recipe
Dive into the exotic world of tiki with the Jungle Bird, a modern classic that breaks all the rules. Created in the 1970s at the Kuala Lumpur Hilton, this is not your average sweet tropical drink. The Jungle Bird recipe masterfully balances the richness of dark rum and the bright, fruity notes of pineapple and lime with a surprising ingredient: the bitter Italian aperitif, Campari. This bold addition creates a cocktail with incredible depth and complexity, offering a perfect interplay of sweet, sour, and bitter. Served over crushed ice, the Jungle Bird is a sophisticated and deeply satisfying tiki cocktail for those who appreciate a more complex flavor profile.
Glass:
Tiki Mug
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Instructions
- 1
Combine Ingredients: In a cocktail shaker, combine the dark rum, Campari, pineapple juice, fresh lime juice, and simple syrup. Using fresh juices is essential for achieving the bright, tropical flavor that defines a great tiki cocktail.
- 2
Shake to Perfection: Fill the shaker three-quarters full with cubed ice. Seal it tightly and shake vigorously for about 12-15 seconds. The goal is to chill, dilute, and aerate the mixture, which you'll know is ready when a thick frost forms on the outside of the shaker.
- 3
Prepare the Glass: Fill your tumbler or tiki mug completely with crushed ice. This style of ice is crucial for tiki drinks as it chills the cocktail quickly and provides the signature frosty texture.
- 4
Strain and Serve: Strain the well-shaken contents of the shaker into your prepared glass over the crushed ice.
- 5
Garnish Like a Pro: For an authentic tiki presentation, garnish extravagantly. A wedge of fresh pineapple and the leafy green fronds from the top of the pineapple make for a classic and aromatic Jungle Bird garnish.
Details
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Ingredient Status
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