The Jungle Bird. Invented in Kuala Lumpur in the 1970s
I love the Jungle Bird for proving that Campari is not only for stirred down,
boozy drinks.
As Tiki as it gets, it's bright and fruity and just joyful.
The garnish is lots of fun, but obviously not necessary if you don't have all the ingredients.
If you do have any kind of leftover fruit like oranges or anything
kicking around in your fridge then just a big wedge of that for a pop of color
will work as well.
First we're gonna prepare our garnish by cutting a
triangular wedge of pineapple and trimming a few pineapple fronds.
This garnish is a little bit labor-intensive so definitely get it out of the way first.
As I said this is just a bit of fun don't go out foraging for a pineapple
if it means you're leaving your house when you shouldn't be.
So first you want to cut a disc off your pineapple.
Probably honestly help if I had
a bigger knife but we'll see how we get on. Then we're just gonna cut a nice
triangular wedge out of here. Then you want to grab a few pineapple fronds.
Now I always like to give these a wash because they do have kind of a
yeast on them that you don't want really getting in your face or your drink.
You want to arrange them with the smallest frond on top and then give it a little
bit of a cut down, then just grab yourself out a cherry.
Skewer through the cherry, through the fronds and into your pineapple wedge.
Then just fan the fronds out and voila! You have a little jungle bird.
I reckon this is probably David Attenborough's favorite cocktail.
So we can pop our ostentatious Tiki garnish to the side, while we get on with the real business
of making the drink.
There has been a bit of a Tiki theme in the online cocktail world in
recent times I think it does kind of tend to happen in in moments of
depression and I do plan on doing more although it's not quite the weather for
it here in Melbourne, so why don't you hit that subscribe button because if
Tiki is your thing then there will be plenty more to come.
So we're gonna go 45 mils of dark rum.
Diplomatico Mantuano is a great medium bodied rum
which works as well and almost all dark rum cocktails.
45 mils of pineapple juice.
15 mils of Campari.
15 mils of fresh lime juice,
and 10 mils of cane sugar syrup technically
but really any sugar syrup is fine.
Now you're gonna fill your shaker tin full with ice.
Combine the tins and shake hard until the tins become frosted.
Now for this one, I just like to actually shake and dump into my lovely novelty
pineapple glass here. That basically means that you don't bother straining
at all, you just pour the whole thing in so a lot less mess and equipment for
doing it at home. If you prefer then you can double straight over a large block of ice
for something a little bit more refined, but I quite like the feeling
that it's almost on sort of a crushed ice idea. Now this one as you can see
ends up looking really pretty because the Campari gives it a lovely little
kind of peachy pink tone and the pineapple juice froths up nicely
so that it looks very inviting. Just pop your straw in ther,e make sure your
jungle bird is looking extra fancy and there we have it. The Jungle Bird.
So now you know.
Let's give this one a taste.
It's so good it just tastes like a grown-up jungle juice.
So obviously the Campari - like it's all kind of pretty fruity and fun
just as you would think a tiki cocktail would be with all those
the tropical kind of flavors - then the Campari just comes through at the end
with this kind of wacky bitter orange and reminds you that you are actually
drinking a grown-up drink which I really love. Takes me straight back to Malaysia.