Recipe

• 1.5oz rum (I used Rum Bar Gold)
• 1.5oz pineapple juice (fresh if possible)
• .75oz Campari
• .5oz lime juice
• .5oz simple syrup

Shake all ingredients with plenty of ice and strain over fresh ice.

About

Ah, it’s the famous Jungle Bird! This popular “tiki” drink actually post-dates the classic tiki era (check out this post to read up on what defines tiki). Nevertheless, it’s a fruity tropically inspired drink created in the 1970s at a hotel bar in Kuala Lumpur Malaysia, and adds the intriguing choice of Campari in an otherwise textbook resort drink template of rum and fruit juices.

It’s one of the quintessential modern tiki bar menu staples, and also an often riffed one with everyone putting their own unique spins on it.

As lovely as this drink is, I do have to say the combination of Campari, pineapple juice, and certain flavorful rums can sometimes trigger that stomach acid association (sorry!), so finding the right ingredient combinations and ratios is key for this drink. Some people may also be more sensitive to that, so just something to keep in mind. HOWEVER, PLEASE don’t let that deter you from trying this keystone drink. It’s also many people’s favs!