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  • 1.5 oz Dark Rum

  • 3/4 oz Campari

  • 1 1/2 oz Fresh Pineapple Juice

  • 1/2 oz Demerara Syrup

  • 1 oz Fresh Lime Juice

Jungle Bird


Turn your night up a notch with an OG party starter, the Jungle Bird. The bite of Campari perfectly evens out the sweet flow of dark rum, Demerara syrup, pineapple and lime juices.


It’s no wonder the Jungle Bird was the welcome drink for guests of the Hilton in the clubbing district of Kuala Lumpur in the 1970s. Created by Jeffrey Ong, this slightly complex mix of sweet and bitter set the tone for the era. It was named after the birds that were kept around the hotel pool and served in a bird-shaped glass. Assuming you don’t have many avian vessels, go ahead and serve it in a rocks glass.


  1. POUR rum, Campari, pineapple juice and demerara syrup into a cocktail shaker filled with ice

  2. SHAKE vigiroursly for 15-20 seconds

  3. STRAIN into a rocks glass

  4. ADD ice

  5. GARNISH with a pineapple wedge or frond

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