About the Jungle Bird cocktail
The Jungle Bird is a tropical rum cocktail made with dark rum, Campari, pineapple juice, lime juice, and sugar. It is bright, refreshing, and complex, combining juicy pineapple and citrus with the darker depth of rum and the bold bittersweet edge of Campari.
The cocktail was created in 1973 by Jeffrey Ong at the Aviary Bar inside the Hilton Hotel in Kuala Lumpur, Malaysia. Its name came from the colorful birds in the hotel’s aviary, and the drink was originally served in a bird-shaped ceramic vessel. Once relatively obscure, the Jungle Bird became a modern tiki favorite thanks to its unusual mix of tropical fruit, dark rum, and Italian bitter liqueur.
