Jungle Bird

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The Jungle Bird is a tiki cocktail made with dark rum, Campari, simple syrup, pineapple juice, and lime juice,[1] and garnished with a pineapple wedge (cut to resemble a bird's plumage), pineapple leaves, and a maraschino cherry.[2] The New York Times notes that it is "a natural for home bartenders, because it contains only five ingredients".[3] It was originally served in a ceramic bird container or a chilled hurricane glass.[4]

Punch notes, "While not a usual suspect in many tiki drinks, Campari lends itself well to the modern American palate, which has adapted a hankering for all things bitter and boozy (case in point: the Negroni craze)."[5] The Spruce Eats notes, "Usually reserved for dry dinner drinks like the Negroni, the bitter aperitif works surprisingly well in this mix".[2]

According to one account, the Jungle Bird was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton,[6] where it was served as a welcome drink.


New York bartender Giuseppe Gonzalez created a version that replaces dark Jamaica rum with the more intense blackstrap rum.[3] The Aviary is a variant that uses tequila Cimarrón. The Jungle Peacock, a mix of white rum, Malibu rum, red wine, Midori, Campari, pineapple juice, lime juice, and sugar, adds more alcohol.[7]

See also[edit]


  1. ^ "Jungle Bird Recipe". February 17, 2012.
  2. ^ a b "The Garnish Puts the "Jungle Bird" in This Tiki Favorite". The Spruce Eats.
  3. ^ a b Simonson, Robert. "Jungle Bird Recipe". NYT Cooking.
  4. ^ "Jungle Bird Cocktail Recipe". www.diffordsguide.com.
  5. ^ "PUNCH | The Jungle Bird Cocktail Recipe".
  6. ^ "The Jungle Bird is Your New Favorite Rum Drink". Liquor.com.
  7. ^ "Finding the creator of Jungle Bird - Part 1". Thirst Magazine.