You hear the words Jungle Bird, and you’re probably thinking it was a Don the Beachcomber drink from California circa the 1950s. But this one actually hails from the Aviary Bar, at the Hilton Hotel in Kuala Lumpur in 1978.
And what makes it pretty cool (and different from most tiki-style drinks) is that it features a bitter aperitif, Campari. And who doesn’t love Campari? So, hats off to Aviary’s bartender at the time, Jeffrey Ong, who came up with the genius idea of mixing Campari into his tiki drink. And the name? Well, the bar is called ‘aviary’, so we can only assume that the cocktail list was rife with bird references.
And what makes it pretty cool (and different from most tiki-style drinks) is that it features a bitter aperitif, Campari.
With just five ingredients, this drink is refreshing and fruity without being cloyingly sweet. It’s easy to make and adds a bit of fun to any cocktail list—whether you’re a rum bar, a classic cocktail bar, or even an Italian aperitivo bar (thanks, Campari!).
RECIPE
40ml Flor de Cana Rum
10ml Campari
45ml Pineapple Juice
15ml Lime Juice
10ml Sugar Syrup
Add all ingredients into a shaker.
Shake vigorously and double strain into a Rocks glass over regular ice.
Garnish with Maraschino Cherry & Mint Sprig
Piccolo Bar, 6 Roslyn Street, Kings Cross