Jungle Bird

The Jungle Bird is one of my favorite Tiki cocktails with a modern twist.  The culture surrounding “tiki drinks” is characterized by the incorporation of bold flavors, long lists of ingredients, and vibrant (often multiple) garnishes — this cocktail is no exception.  The Jungle Bird is combination of the traditional tropical flavors of black rum, rich demerara syrup, pineapple juice, and lime juice with the addition of Campari… a rather unusual ingredient in Tiki cocktails.  Featured in cocktails such as the Negroni, Campari can be a fairly divisive liqueur.  However, with all of the bold flavors in the cocktail, it doesn’t have the same presence it does in the aforementioned cocktail.  Additionally, Campari gives the cocktail a beautiful brick-red hue.  When it comes to garnishing the Jungle Bird, there are a few common garnishes used in varying combinations: pineapple leaves, fresh pineapple wedges, and maraschino cherries — this is not the cocktail to be shy with your presentation.  But don’t take my word for it, make one and try it for yourself!

Jungle Bird

In your shaker, combine the rich demerara syrup, lime juice, pineapple juice, Campari, and black rum. 

• 0.5 oz of Rich Demerara Syrup

• 0.5 oz of Lime Juice

• 1.5 oz of Pineapple Juice

• 0.75 oz of Campari

• 1.5 oz of Black Rum

Add ice to your shaker and shake until you will see a frost develop across it.  Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your double rocks glass over ice.  Garnish with pineapple leaves, pineapple wedge, and maraschino cherry.