By Harriet Leigh, Head of Hospitality | Gin | Triple Molasses Rum
Jungle Bird
1Quantity
Ingredients
- 45ml Triple Molasses Rum
- 15ml Campari
- 45ml Pineapple Juice
- 15ml Lime Juice
- 10ml Sugar Syrup
Method
The Jungle Bird is a classic cocktail that originated in the 1970s at the Aviary Bar in the Hilton Hotel in Kuala Lumpur, Malaysia. Created by Beverage Manager at the time. Jeffrey Ong, The Jungle Bird was as a welcome drink for guests at the bar's opening in 1973.
Method
Shake all ingredients with ice and strain into a glass (or a Frank the cock-a-tail mug) filled with crushed ice. Garnish with pineapple fronds.
