Jungle Bird.
Malaysia's only internationally recognized classic cocktail — a bold, bittersweet tiki drink where the funky richness of dark rum meets the bitter orange of Campari and the sweetness of tropical pineapple. Served over crushed ice, it is both punchy and dangerously drinkable.
Backstory & Character
"Created on July 6, 1973 by Jeffrey Ong, beverage manager of the Aviary Bar at the Kuala Lumpur Hilton, as the hotel's signature welcome drink on its opening day. Originally served in a special ceramic vessel shaped like a bird, sipped from an opening in the tail, it was later switched to stemmed glassware. The cocktail fell into obscurity until cocktail historian Jeff "Beachbum" Berry featured it in his 2003 book Intoxica!, sparking a global tiki revival and cementing its status as a modern classic."
The Method
Step by Step
Add dark rum, Campari, pineapple juice, fresh lime juice and simple syrup to a shaker with ice. Shake vigorously for 12 seconds. Strain into a rocks glass or tiki mug filled with crushed ice. Garnish with a pineapple wedge and a Maraschino cherry.