Hidden Cocktails: The Jungle Bird

With the huge number of cocktails out in the world, it’s not surprising that a few fall through the cracks. There are hidden gems in those lost cocktails, delicious drinks that everybody would probably enjoy. This week we're celebrating The Jungle Bird.



Thought to be created at the Kuala Lumpur Hilton in 1978, this cocktail is loved by mixologists. The drink was outside the public consciousness until Jeff Barry put it in his 2002 book, Intoxica. Barry says he found the recipe in 1989's The New American Bartender’s Guide and immediately became interested. “It definitely was on no one’s radar before I published it,” he says, so we have him to thank for this long overdue resurgence. Containing only 5 ingredients this cocktail is simple and guaranteed to be a crowd pleaser. 



  • ½ ounce of simple syrup*
  • 1 ½ ounces of Jamaican dark rum**
  • ¾ ounce of Campari
  • 1 ½ ounce of pineapple juice (preferably fresh)
  • ½ ounce of lime juice (preferably fresh)
  • 1 Pineapple wedge (for garnishing)

*Simple Syrup is made by warming 1 cup sugar in 1 cup water in a saucepan over low heat. Make sure to let it cool to room temperature before using it. (There will be excess so be sure to refrigerate it)

**Some people prefer to use Blackstrap rum instead because it’s more intense


  1. Fill a mixing glass ¾ of the way with ice
  2. Add ingredients (except for the pineapple wedge)
  3. Shake for about 30 seconds
  4. Strain into a glass
  5. Garnish with pineapple wedge


What do you think of the Jungle Bird? Let us know on social media or in the comments! 


Leave a comment

All comments are moderated before being published