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This jungle bird co*cktail recipe is our go to drink for happy hour at home! A classic tiki co*cktail that’s cold, refreshing, and perfectly balanced. It is made with dark rum, pineapple juice, Campari liqueur, and lime juice. The traditional sweetener used for this co*cktail is demerara syrup, but we usually substitute maple syrup. It’s juicy, complex yet easy to drink, and FULL of tropical vibes! This recipe is for 1 co*cktail, but most co*cktail shakers are large enough to fit ingredients for 2 drinks.
When quarantine hit in March of 2020 we (like a lot of folks out there!) developed a really strong happy hour at home game.
It started with classic daiquiri co*cktails (rum, lime, sugar – YUM), and was then up-leveled to jungle birds. The appeal of this tiki co*cktail recipe was how simple it was to make. It required ingredients that we already had on hand or were inexpensive to buy, and didn’t require any special glassware!
If you’ve followed along with Nyssa’s Kitchen for awhile I’m sure you’ve seen this tropical drink pop up again and again in my Instagram stories. Y’all are ALWAYS asking what a jungle bird is, and what ingredients you need to make it. So I thought.. let’s make this signature co*cktail thing official and share the recipe on the blog!
Why you’ll love this jungle bird co*cktail
This classic tiki co*cktail is…
- Tropical
- Refreshing
- Ice cold
- Perfectly balanced
- Juicy
- Easy to make
- Even easier to drink!
What is a jungle bird co*cktail?
A jungle bird co*cktail is a delightfully refreshing and complex tropical rum co*cktail.
It is simpler to make than most tiki co*cktails, and requires only 5 ingredients – most of which a well stocked bar would already have. It has all the classic ingredients that you’d expect in a tiki co*cktail – rum, pineapple juice, and lime juice, but with the unique addition of Campari.
Campari adds a distinct bitter note to the co*cktail that offsets the sweeter ingredients. Making it more complex and balanced than many tiki style drinks, yet still refreshing and easy to drink.
History of the jungle bird co*cktail
It’s said that this modern twist on a tiki co*cktail was first made created in the 1970’s at the Aviary bar at the Hilton Hotel Kuala Lumpur in Malaysia as a welcome drink for guests. It was typically garnished with a pineapple wedge and pineapple leaves, to mimic the feathers of a tropical bird.
The co*cktail has seen somewhat of a resurgence in popularity recently, likely because it was highlighted in the book Beachbum Berrys Intoxica – dubbed “the best bar guide for tropical drinks ever published” by Joe Bob Briggs.
What is in a jungle bird co*cktail
The ingredients in a jungle bird co*cktail are fairly straightforward.
This is what you’ll need:
- Dark rum – Traditionally this tiki drink is made with blackstrap rum, but Jamaican rum, or any type of dark rum will do.
- Pineapple juice
- Campari liqueur – Campari is what gives this co*cktail it’s complexity. It adds a distinctly bitter note that balances all the other flavors perfectly.
- Fresh lime juice – Always fresh lime juice for the best flavor!
- Sweetener – We usually use maple syrup instead of simple syrup, so that is how I’ve written the recipe. It adds a more flavorful, round undertone, similar to demerara syrup (which is what is traditionally used to make this drink).
How to make a jungle bird co*cktail
This tiki co*cktail is one of the easiest tropical drinks I have ever made.
All you need to do is:
- Combine the dark rum, Campari, pineapple juice, lime juice, and maple syrup in a co*cktail shaker with plenty of ice.
- Shake vigorously until well chilled and frothy.
- Strain into a rocks glass over fresh ice.
- Garnish with a pineapple wedge and a few pineapple leaves if desired.
- Cheers & sip away!
SO easy, and absolutely delicious! So good you’ll probably be craving your next one before you even finish the first 😉
Campari vs Aperol
Campari and Aperol are both Italian aperitifs, but they taste quite different. Aperol is sweeter, less bitter, and has a lower alcohol content.
You could substitute Aperol for Campari in this recipe like they have in this Bon Appetit recipe, with some slight adjustments to the other ingredients to keep the flavors balanced.
Best rum to use
Our favorite rum when whipping up a jungle bird is Kraken Rum. It’s affordable, delicious, and the perfect dark rum for making mixed drinks.
Traditionally a jungle bird is made with blackstrap rum, but any other type of dark Jamaican rum would also do.
I would avoid swapping the dark rum for a white (light) rum, which would taste out of place in this drink.
A few notes on this co*cktail
There are a few ways you can personalize this drink.
- To make it slightly less bitter, try reducing the Campari to 1/2 an ounce.
- To make this drink slightly less sweet, try reducing the maple syrup to 1/4 ounce, or eliminating it all together.
- For a brighter more citrus forward drink, add an additional 1/4 ounce of fresh lime juice.
When to serve this tropical rum drink
This juicy co*cktail would be perfect as a:
- Signature drink (it’s definitely our house co*cktail!)
- Happy hour beverage
- Summer drink
- co*cktail hour drink
- Birthday party drink
- A tiki themed party drink!
Love this tiki co*cktail? Try these other NK co*cktail recipes!
- Spiced Apple and Tangerine Spritz
- Spiced Hibiscus Vodka Sour
- Honey Rose Kombucha Margarita
- Dark Cherry Kombucha Rum Punch
If you loved this jungle bird co*cktail, let us know by leaving a REVIEW and RATING below!
And make sure to sign up for ournewsletterand follow along onInstagram,Pinterest, andFacebookfor moreNyssa’s Kitchen recipes! And if you make an NK recipe be sure to snap a picture & tag@nyssas_kitchen! I LOVVVE seeing what you’re making from the blog 🥳
Jungle Bird co*cktail Recipe (Our house co*cktail!)
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- Author: Nyssa Tanner
- Total Time: 5 minutes
- Yield: 1 co*cktail 1x
- Diet: Gluten Free
Description
This jungle bird co*cktail recipe is our go to drink for happy hour at home! A classic tiki co*cktail that’s cold, refreshing, and perfectly balanced. It is made with dark rum, pineapple juice, Campari liqueur, and lime juice. The traditional sweetener used for this co*cktail is demerara syrup, but we usually substitute maple syrup. It’s juicy, complex but easy to drink, and FULL of tropical vibes! This recipe is for 1 co*cktail, but most co*cktail shakers will be large enough to fit ingredients for 2 drinks.
Photography inspiration: Well Seasoned Studio
Photograph of Nyssa shaking the co*cktail: Brooke Fitts Photography
Ingredients
Scale
- 1 1/2 ounces (3 tablespoons) dark rum
- 3/4 ounce (1 1/2 tablespoons) Campari
- 1 1/2 ounces (3 tablespoons) pineapple juice
- 1/2 ounce (1 tablespoon) lime juice
- 1/2 ounce maple syrup (1 tablespoon) – or simple syrup
Instructions
- Add rum, Campari, pineapple juice, lime juice, and maple syrup to a co*cktail shaker with ice. Shake vigorously until well chilled and frothy.
- Strain into a rocks glass over fresh ice.
- Garnish with a pineapple wedge and a few pineapple leaves if desired.
- Serve immediately and enjoy! Cheers!
Notes
There are a few ways you can personalize this drink
To make it slightly less bitter, try reducing the Campari to 1/2 an ounce
To make this drink slightly less sweet, try reducing the maple syrup to 1/4 ounce, or eliminating it all together
For a brighter more citrus forward drink, add an additional 1/4 ounce of fresh lime juice
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: drink
- Method: shaken
- Cuisine: tiki
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