The Jungle Bird is a tiki cocktail made with dark rum, Campari, simple syrup, pineapple juice, and lime juice, and garnished with a pineapple wedge (cut to resemble a bird's plumage), pineapple leaves, and a maraschino cherry. The New York Times notes that it is "a natural for home bartenders, because it contains only five ingredients". It was originally served in a ceramic bird container or a chilled hurricane glass.
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)." The Spruce Eats notes, "Usually reserved for dry dinner drinks like the Negroni, the bitter aperitif works surprisingly well in this mix".
According to one account, the Jungle Bird was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton, 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. 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.
- "Jungle Bird Recipe". February 17, 2012.
- "The Garnish Puts the "Jungle Bird" in This Tiki Favorite". The Spruce Eats.
- Simonson, Robert. "Jungle Bird Recipe". NYT Cooking.
- "Jungle Bird Cocktail Recipe". www.diffordsguide.com.
- "PUNCH | The Jungle Bird Cocktail Recipe".
- "The Jungle Bird is Your New Favorite Rum Drink". Liquor.com.
- "Finding the creator of Jungle Bird - Part 1". Thirst Magazine.