The Jungle Bird Cocktail has risen in popularity in the recent years. It actually dates back to 1973 when it was created by Jeffrey Ong, beverage manager at the Kuala Lumpur Hilton Hotel bar who created it to celebrate the hotel’s opening. It was originally served in a bird-shaped vessel which complemented the avian theme of the hotel bar.
Looking for other easy cocktail recipes? Check out our collection of them here.
Jungle Bird Cocktail Ingredients
- 45 ml Dark Rum (We used Captain Morgan’s Dark Rum)
- 15 ml Campari
- 45 ml Pineapple Juice
- 15 ml Lime Juice
- 10 ml Sugar Syrup
- Garnish with a slice of Pineapple and a Cherry
Jungle Bird Cocktail Recipe
Only four steps to make the perfect Jungle Bird Cocktail!
- Add to a cocktail shaker the Dark Rum, Campari, Pineapple Juice, Lime Juice and Sugar Syrup.
- Then fill with ice and shake the shaker hard for around 2 – 3 minutes until the outside of the shaker turns cold
- Fill a glass with lots of ice and then strain the contents of the shaker into the glass.
- Garnish with a slice of Pineapple and a Cherry.
Equipment
This cocktail will need the following equipment.
- Highball glass
- Cocktail shaker
- Jigger
- Chopping board & knife
Cocktail Units & Pricing
We’ve based these volumes, units and pricing off our alcohol database. Our prices are based off open Open Exchange Rates from the GBP total.
| Ingredient | Volume | Units | Price |
| Dark Rum | 1.5 x shots (45ml) | 1.80 | £1.48 |
| Campari | 0.75 x shots (15ml) | 1.13 | £0.84 |
| Pineapple Juice | 1.5 x shots (45ml) | 0.00 | £0.05 |
| Lemon Juice | 0.75 x shot (15ml) | 0.00 | £0.02 |
| Sugar Syrup | 0.5 x shot (10ml) | 0.00 | £0.15 |
| 130ml | 2.93 | £2.54 | $3.24* | €3.07* |
