The term "tiki drink" conjures images of a cocktail suitable only for an island oasis or for sipping while sinking your toes in the sand. With the Jungle Bird, no frilly accessories are necessary, and even the sunshine is optional. This throwback cocktail has layers of dark rum, Campari, pineapple and lime juice — it works in a weirdly wonderful way. Just grab a glass and some ice and you're halfway there.
I had my first Jungle Bird at Nomad in New York City. Until a year ago, I had never even seen this drink on cocktail menus; now it seems this bird is popping up everywhere. Jeff "The Beach Bum" Berry can be thanked for bringing this fruity and bitter sip to the masses. Jeff is the king of all things tiki. He has published six books on vintage tiki drinks and was the first to publish this recipe.
I love the Jungle Bird because it's a taste of tiki without the fuss. Put out some bar nuts and mix yourself a bird for a tiki- inspired happy hour in no time.
The Jungle Bird Cocktail
1/2 ounce simple syrup
1 1/2 ounces dark aged rum
3/4 ounce Campari
1 1/2 ounces pineapple juice
1/2 ounce fresh lime juice
Pineapple wedge for garnish
In a cocktail shaker filled with ice, combine all of the ingredients except the garnish. Shake until well chilled and strain into a glass filled with ice. Garnish with a wedge of pineapple.
Large Batch Cocktail (Serves 4, multiply as needed): In a pitcher filled with ice, combine 1 1/2 ounces of simple syrup, 6 ounces of aged rum, 3 ounces of Campari, 4 ounces of pineapple juice, and 2 ounces of fresh squeezed lime juice.