Jungle Bird Recipe:
- ½ oz Lime Juice
- ½ oz Rich Demerara Syrup
- 4 oz Pineapple Juice
- 1½ oz Dark or Blackstrap Rum
½ oz Campari
Shake all ingredients with ice cubes and pour into a Hurricane glass. Garnish with a pineapple frond and cinnamon stick.
The Jungle Bird's origins date back to the late 1970's and is believed to have been created at the Kuala Lampur Hilton in 1978. However, it wasn't until the 1900's that Jeff “Beachbum” Berry rediscovered the recipe in a paperback of The New American Bartender’s Guide in a dusty thrift store. A tweaked version of the recipe made its way into Berry's book Intoxica and eventually became a hit with bartenders who loved experimenting with Campari in modern day tiki drinks. Amaro was an unusual ingredient in tiki drinks of it's time but now you can find endless variations on a Jungle Bird at just about any modern tiki bar.
If you can't find Campari, just about any Italian amaro will work, just some better than others. Aim for a rich, dark chocolatey flavor when the drink is done.