If you’re thinking tiki drinks, no doubt you’ll often be thinking rum drinks. You’re often not thinking amari, or bitterness at all, but that’s what this Jungle Bird recipe brings to the table.
This drink was created not in the Caribbean, not down south in Louisiana — not even in a tiki shack on the west coast of the USA. Nope, this drink isn’t from a cocktail mecca. Instead, it’s from a place closer to home: Kuala Lumpur.
It was created at the Aviary Bar, at the Hilton Hotel in Kuala Lumpur in 1978, and is one of the few tiki style drinks to feature a bitter like Campari. We’re glad it does.
We’ve pulled this recipe from Lost Luau, a tiki popup from the owners of Sydney small Burrow Bar and the well-known aficionado of all things rum, pineapples, and tiki shirts, Tom Bulmer. See what he says about the drink below the recipe.
