The Jungle Bird Cocktail: Tropical Spirit

Welcome to the world of the Jungle Bird Cocktail, a tropical cocktail recipe that’s a nice harmony of flavors.

Get ready to embark on a journey into the heart of the jungle without leaving your home with this easy cocktail recipe.

The Jungle Bird cocktail was born in 1973 at the Hilton Hotel in Kuala Lumpur, not in a romantic suite, but rather in the bustling atmosphere of the hotel bar. It was created by Jeffrey Ong, the beverage manager, as a signature welcome drink for the hotel’s grand opening.

Named after the hotel’s cocktail bar, ‘The Aviary’, the Jungle Bird was an appropriate choice, echoing the bar’s theme with its live exotic birds, which entertained guests as they enjoyed their drinks.

The Jungle Bird first appeared in print in 1989 in “The New American Bartender’s Guide” by John J. Poister. It gained further recognition when featured in Jeff “Beachbum” Berry’s 2002 book “Intoxica.”

Eventually, the hotel’s general manager released the birds, and in 2013, the hotel itself was demolished. The Jungle Bird nearly became a forgotten cocktail. However, thanks to Jeff Berry, a cocktail historian, and his 2003 book “Intoxica,” the drink was preserved and has since become the (unofficial) cocktail of Malaysia.

Jeffrey Ong, who passed away in 2019, was honored by Malaysia’s national newspaper as the creator of the country’s only internationally recognized cocktail, a fitting tribute to his legacy.

Jungle Bird Cocktail Ingredients

1. 1. 1. Dark Rum (60 ml / 2 ounces): The heart of the Jungle Bird lies in the choice of dark rum.
      2. Campari (30 ml / 1 ounce): The inclusion of Campari introduces a bitter and herbal complexity.
      3. Pineapple Juice (60 ml / 2 ounces): Fresh pineapple juice adds a tropical sweetness and acidity.
      4. Simple Syrup (15 ml / 0.5 ounce): A touch of simple syrup balances the flavors.
      5. Fresh Lime Juice (15 ml / 0.5 ounce): The acidity from freshly squeezed lime juice brightens the cocktail.
      6. Pineapple Wedge and Mint Sprig (for Garnish): A pineapple wedge and a sprig of mint not only enhance the visual appeal but also add freshness.

Jungle Bird Cocktail Recipe

Step 1: Gather Your Tools and Ingredients

Before you begin, ensure you have the necessary tools: a shaker, a jigger for precise measurements, and a highball glass. Also, have your dark rum, Campari, pineapple juice, simple syrup, fresh lime, and ice ready.

Step 2: Prepare the Glass

1. 1. • Fill the highball glass (preferrable) with ice, preparing it for the vibrant infusion of tropical flavors.

Step 3: Measure and Add Dark Rum

1. 1. • In the shaker, measure 60 ml (2 ounces) of your chosen dark rum. Pour the dark rum into the shaker, setting the stage for the Jungle Bird’s robust foundation.

Step 4: Incorporate Campari

1. 1. • Measure 30 ml (1 ounce) of Campari and add it to the shaker with the dark rum. The Campari’s distinctive bitterness is a key element in defining the Jungle Bird’s character.

Step 5: Pour in Pineapple Juice

1. 1. • Measure 60 ml (2 ounces) of fresh pineapple juice and add it to the shaker. The tropical sweetness of the pineapple juice will complement the richness of the dark rum. Check out more pineapple based cocktails.

Step 6: Add Simple Syrup

1. 1. • Measure 15 ml (0.5 ounce) of simple syrup and add it to the mix. The simple syrup provides a balanced sweetness to the cocktail.

Step 7: Squeeze Fresh Lime Juice

1. 1. • Measure 15 ml (0.5 ounce) of freshly squeezed lime juice and add it to the shaker. The lime juice adds a zesty and citrusy kick, enhancing the overall freshness of the Jungle Bird.

Step 8: Shake with Ice

1. 1. • Fill the shaker with ice and shake the ingredients vigorously for about 10-15 seconds. The shaking process chills the mixture, ensuring a well-integrated blend of flavors.

Step 9: Strain into the Highball Glass (or what you prefer)

1. 1. • Strain the shaken mixture into the highball glass over the ice. The glass should now be infused with the vibrant colors and enticing aromas of the Jungle Bird.

Step 10: Garnish with Pineapple and Mint

1. 1. • Garnish the Jungle Bird with a pineapple wedge and a sprig of fresh mint. The garnishes not only add visual appeal but also introduce aromatic complexity to the cocktail.

The Jungle Bird Cocktail – A Forest Journey

The Jungle Bird cocktail traces its origins back to the 1970s, originating as a welcome drink at the former Kuala Lumpur Hilton, which opened its doors in 1973. Made by Jeffrey Ong at the hotel’s Aviary Bar, the cocktail earned its name from its birthplace and was often served in a porcelain bird-shaped vessel.

Although the Jungle Bird recipe was officially documented in 1989 in John J. Poister’s “The New American Bartender’s Guide,” it gained widespread recognition when featured in Jeff “Beachbum” Berry’s book “Intoxica” in 2002. Despite its initial popularity in Malaysia, it took several decades for the Jungle Bird to gain traction beyond its borders. Today, it is a staple on Tiki bar menus worldwide and has even inspired the names of bars in various cities, such as New York and Sacramento.

The original Jungle Bird recipe called for generic dark rum, but modern versions often feature Jamaican or blackstrap rum for added richness. Updates also include reducing the pineapple juice quantity from four ounces to create a more balanced and complex flavor profile. Essential components like fresh lime juice, pineapple juice, Campari, and demerara syrup come together to create a refreshing yet sophisticated cocktail experience reminiscent of 1970s Malaysia.

Cheers to the art of the best rum cocktail recipes, where a few carefully selected ingredients can create some great times.

Check out more dark rum cocktail recipes.