Tiki
Jungle Bird
Made with demerara syrup · Jeffrey Ong, Aviary Bar, Kuala Lumpur Hilton, 1973
- rocks
- cubes
- shake
Jungle Bird
- 1½ oz45 ml blackstrap rum (or dark Jamaican rum)
- ¾ oz22 ml Campari
- 1½ oz45 ml pineapple juice
- ½ oz15 ml fresh lime juice
- ⅜ oz11 ml demerara syrup (scant 1/2 oz)
- Shake the rum, Campari, pineapple juice, lime juice and demerara syrup hard with ice.
- Strain into a rocks glass over fresh ice.
- Garnish with a pineapple wedge.
Garnish: Pineapple wedge
The syrup
In this recipe
Demerara Syrup⅜ oz11 ml
Demerara syrup is demerara sugar dissolved in water, usually rich: 2 parts sugar to 1 part water by weight.
Our demerara syrup is rich (2:1), so a scant 1/2 oz (about 3/8 oz) matches the sweetness of 1/2 oz of 1:1 syrup.
As printed: demerara sugar syrup, 15 ml (IBA; ratio unstated) / simple syrup 1:1, 1/2 oz (Punch)
Or use
Classic Simple Syrup½ oz15 ml
Simple syrup is equal parts sugar and water, heated just until the sugar dissolves.
Exact match for Punch's spec if you have no demerara syrup.
As printed: simple syrup (1:1, sugar:water)
Where it comes from
Beverage manager Jeffrey Ong created the Jungle Bird as the welcome drink for the Kuala Lumpur Hilton's Aviary Bar when the hotel opened in July 1973. Jeff Berry printed it in Intoxica! (2002), and Giuseppe González's 2010 version at New York's Painkiller, with blackstrap rum and far less pineapple, became the standard.
Source: Intoxica! by Jeff Berry (2002).
Checked against: IBA - Jungle Bird · Punch - Jungle Bird · Punch - The Second Coming of the Jungle Bird · Kindred Cocktails - Jungle Bird · Wikipedia - Jungle Bird (history)
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
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