Arcadia&Co.

The Jungle Bird cocktail was created in 1978 at the Kuala Lumpur Hilton in Malaysia, where it was reportedly served as a welcome drink to guests. Created by bartender Jeffrey Ong, the drink combines dark rum, Campari, pineapple juice, lime juice and sugar syrup, creating a distinctive balance of tropical sweetness and bitter complexity. Although it was relatively obscure for many years, the Jungle Bird experienced a revival during the modern cocktail renaissance and is now considered a classic tiki-style cocktail.

Here’s how we did it:

Jungle Bird.

50ml Dark rum, Diplomático Reserva Exclusiva
25ml Campari
50ml Pineapple juice
15ml Fresh Lime juice
15ml Demerara simple syrup 1:1

Pour all ingredients into a shaker.
Strain into a rocks glass or tiki mug filled with ice.
Garnish with a pineapple slice, two leaves and a cherry.
Or any tropical fruit you have on hand.

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Arcadia&Co.