The Jungle Bird

Tuesday, August 27, 2019

 I won't say that summer's almost over, but with Labor Day weekend fast approaching and Back to School shopping in full swing, it certainly feels like the season is coming to a close. To celebrate the end of August and the end of a busy summer, I plan on pouring these Campari-and-rum cocktails at our regular Saturday night supper—and maybe at our Labor Day BBQ, too!

The Jungle Bird

1 1/2 oz dark or blackstrap rum 
3/4 oz Campari
1/2 oz freshly squeezed lime juice
1/2 oz syrup
1 1/2 oz pineapple juice

Combine all ingredients in a shaker with ice. Shake vigorously for 10–15 seconds, then strain over ice into a tiki mug or rocks glass. Garnish with a pineapple wedge and orange slice. 

Straight from the 1970s, Beachbum Berry's Intoxica traces the Jungle Bird to the Aviary Bar in the Kuala Lumpur Hilton. It's one of only a handful of tiki concoctions that calls for Campari as an ingredient, giving the rich tipple a lovely bitter edge that'll turn Negroni drinkers into tiki fans with a single sip. Cheers!


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