Jungle Bird

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While I’m confined to my house during this pandemic, my mind begins to wonder of a secluded beach far far away. I can see myself there, sunbathing under the sun with the peaceful ocean waves droning in the background. It doesn’t help that for some reason the Beach boys’ “Kokomo” has been glued to my mind. All of these thoughts have compounded into the need to make some type of tropical drink, so I’ve decided to make a classic, the Jungle Bird.

This lovely drink uses an ingredient that rarely shows up in tiki cocktails, campari, and is perfect for those who favor a bitter and less fruit forward cocktail. Originally created at the Aviary bar of the Kuala Lumpur Hilton, the Jungle Bird is just the right drink to teleport you to the beach without getting sand in your chonies.  

Jungle Bird

1 ½ ounce of black rum

¾ ounce of Campari 

1 ½ of pineapple juice  

½ of lime juice 

½ ounce of simple syrup 

 1 bunch of mint for garnish

Pour all ingredients into a shaker. Fill with ice, and shake well for at least 20 seconds. Pour into an old fashioned glass that’s filled with crushed ice. Garnish with mint sprigs. 

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