Welcome back to Mixology 101
The Jungle Bird is a tiki-inspired tropical cocktail created in the early ‘70s at the famed Aviary Bar inside Malaysia’s Kuala Lumpur Hilton. If you’re looking for a fun, dynamic rum cocktail that gets your taste buds moving like a tiki dancer, this is the drink for you!
As many know, Pour Bros. is a craft-beer bar known for our pour-your-own-beer walls across Illinois. We don’t typically identify as your go-to mixology spot, but more of a working-class bar with good drinks. However, cocktail connoisseurs are often surprised that we take such care in crafting cocktails using high-quality ingredients made with purpose and consistency. Good, simple cocktails made right is the right place for us to live. The Jungle Bird is the perfect summer drink to enjoy out in the courtyard!
To concoct the Jungle Bird, the typical suspects are rum, pineapple juice, and lime juice. However, the curveball is Campari, which is usually found in dry dinner drinks such as the Negroni, though the bitter aperitif works well in this mix. The fruits help smooth out its bitterness while the Bumbu Rum and simple syrup bring out a touch of sweetness that draws it all together beautifully.
We use Bumbu Rum, which adds complexity with notes of Madagascar vanilla, banana clove, cinnamon and toasted oak. For garnish, you can use a pineapple wedge, a Luxardo cherry and a slice of lime. Combined, this garnish creates the effect of a bird diving head first into the cocktail!
First, the INGREDIENTS:
- 1.5 oz. Bumbu Rum
- .75 oz. Campari
- 1.5 oz. pineapple juice
- .5 oz. lime juice
- .5 oz. simple syrup
Next, the PREPARATION:
Combine ingredients into a pint glass with ice. Shake vigorously. Strain into rocks glass over ice. Garnish with a pineapple leaf and lime wheel.