Jungle Bird Cocktail Recipe: This Campari, Rum & Pineapple Drink Is a Taste of the Tropics by 30Seconds Food
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Want a taste of the tropics? The Jungle Bird cocktail was invented in 1978 at the Aviary Bar in the Kuala Lumpur Hilton in Malaysia. This beachy cocktail is a fusion of rum, pineapple juice and Campari. If you've never tasted one, today is the day. Happy hour just got more tropical!
Cuisine: Malaysian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
Ingredients
- 3 tablespoons rum
- 3 tablespoons pineapple juice
- 2 tablespoons Campari
- 1 tablespoon lime juice
- 1 tablespoon simple syrup
Here's how to make it:
- Put all the ingredients into a drink shaker.
- Shake.
- Pour into a cocktail glass. Add an ice cube. Garnish with pineapple leaves or pineapple wedges, if desired.
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