Jungle Bird

Name: Jungle Bird
Ingredients: 1.5 oz Denizen Vatted Dark Rum; .75 oz Campari; 2 oz Pineapple Juice; .5 oz Lime Juice; .5 oz Rich Demerara Syrup

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By Gidget

Made with a product from a current or former Crafted Pour partner. The creator may have received free product or other incentives from the brand.

Submitted on: September 30, 2025

Tropical

Advanced Palate

The Jungle Bird cocktail was originally invented in 1973 by Jeffrey Ong, beverage manager at the Aviary Bar in Kuala Lumpur Hilton, Malaysia, and was served as a welcome drink for the hotel guests. The cocktail’s name was inspired by the colorful tropical birds kept in a netted area near the hotel’s swimming pool, which could be seen through a glass panel from the Aviary Bar. It was featured in the 1989 book “The New American Bartender's Guide,” where it gained international recognition and popu...

Ingredients

1.5 oz
Denizen Vatted Dark Rum

.75 oz
Campari

2 oz
Pineapple Juice

.5 oz
Lime Juice

.5 oz
Rich Demerara Syrup

Tools

Cocktail Shaker
Jigger
Knife
Cutting Board
Hand Juicer
Small Saucepan
Measuring Cup
Toothpick
Umbrella Straw

Instructions

Garnish

Pineapple Wedge and Fronds, Luxardo Cherry

Build

Shake & Strain

Glass

Hurricane

Estimated strength

About 12% ABV (estimate)

By Gidget

Fun Craft Cocktails

Hi, I'm Gidget. After 30+ years in the spa/resort industry, I wanted to create an online business. What started out as a summer hobby quickly became a passion for creating beautiful craft cocktails for my family and friends. I started my website funcraftcocktails.com in the summer of 2022 and and became a certified mixologist. When I started creating cocktail reels on Instagram, I discovered that I also have a love of photography/videography and writing! I have always been very theatrical, taki...

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1. Add 2 cups of demerara sugar and 1 cup of water to a small saucepan. Stir. Heat to a boil. Stir again. Remove from heat and let cool. 2. Pull out 3 fronds from the top of the pineapple. Cut the top and bottom off a fresh pineapple. Cut the pineapple in half lengthwise. Then cut in half again. Cut into 1-inch wedges. Take the 3 fronds and attach them to the back of the pineapple wedge with a toothpick (you may need to trim the pick). Cut a slit in the bottom of the wedge and set it aside. 3. ...

Editor's Note

A 1973 Kuala Lumpur classic that balances tropical pineapple with the sharp, herbal bite of Campari. The vatted rum provides a deep, molasses-rich backbone.

Links

Jungle Bird

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