Jungle Bird

Jungle Bird is a tiki cocktail that combines rum, Campari, simple syrup, and pineapple and lime juice. The traditional version is usually made with dark rum, while some opt for Jamaican or blackstrap rum. The ingredients are shaken with ice and are then strained into an ice-filled glass.

Jungle Bird is usually served in a tiki mug or a rocks glass, and it is usually garnished with a pineapple wedge and a maraschino cherry. The cocktail most likely originated at the Hilton in Kuala Lumpur, sometime in the 1970s, while the first written recipe is found in New American Bartender's Guide, written by John J.

Poiste and published in 1989. The original cocktail was allegedly served in a bird-shaped porcelain bowl.