According to the first published recipe of this drink in “The New American Bartender’s Guide” by John J. Poister (1989) the Jungle Bird was created at the Aviary bar in Kuala Lumpor, Malaysia in 1978.

Yes this is a redo of our original Jungle Bird video, but in this video I use the Original Jungle Bird specs whereas the other video employed a reconstructed version made by the bartenders at Attaboy in NYC. And if I’m going to be honest that one needs a redo too! So Let’s get to it!

Here’s links to the tools I use in this episode:
Hamilton Beach Drink Mixer Pro
Barfly Measuring Cup Jigger (Copper)
Bar Ice Scoop
The New American Bartender’s Guide – John J. Poister

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Jungle Bird

4.34 from 12 votes

Print Recipe Pin Recipe

Servings 1 Cocktail

Ingredients

 

OZML

• 2 oz Jamaica Rum Dark
• .75 oz Campari
• 2 oz Pineapple Juice
• .5 oz Lime Juice
• .5 oz Simple Syrup

Garnish

• Pineapple Fronds
• Orchid Flowers

Instructions

 

• Add ingredients to mixing cup
• Add Pebble ice
• Blend with drink mixer (ie Hamilton Beach)
• Pour into glass and top with Pebble ice
• Garnish with Pineappple Fronds

Keyword Campari, jamaica rum, jungle bird, lime juice, Orchid, Pineapple Fronds, pineapple juice, simple syrup