Jungle Bird

Description
Jamaican rum, Campari, Pineapple juice, Simple syrup, Lime juice
Ingredients
4ozPineapple juice
1 12ozJamaican rum (Dark)
12ozCampari
12ozLime juice
12ozSimple syrup
Instructions
Shake well with plenty of ice and pour without straining into an old fashioned glass. Garnish with an orchid and a cherry speared to a lemon and orange wheel.
Notes
Sam Ross recommends reducing pineapple to 1 1/2 oz. Guiseppe Gonzalez suggests the use of Cruzan Blackstrap. Some bars use a 4:2:1:1:1 ratio of pineapple:rum:lime:Campari:Turbinado syrup.
History
From the Aviary Bar at the Kuala Lumpur Hilton
Cocktail summary
Yield
Drink
Year1978
Created byUnknown
AuthenticityAuthentic recipe
ReferenceBeachbum Berry Remixed, pg. 133
Posted by
Zachary Pearson's picture
Zachary Pearson on 09/30/2012

Comments

A slight recipe tweak developed by Giuseppe Gonzalez of Painkiller (NYC) and that can be currently found on the menu at Milk & Honey NYC (thanks to head barman Theo Lieberman), has a dash more Campari (.75) and much less pineapple juice (.5) -- making rum and Campari the dominant flavours, a more bitter and alcoholic drink (also heavily reliant on the quality of the pineapple juice). It's the best variation I've tasted. This NYT piece explains it.

DrunkLab's picture

This is really, really good with Sam Ross' recipe using Cacao Prieto's (very dry) Don Esteban chocolate rum "liqueur" in place of the Blackstrap.

DrunkLab's picture

I highly recommend following Sam Ross' lead and decreasing the pineapple juice to 1 1/2 oz. At that ratio it's a sensational drink. A collection of extreme flavors that don't sit in a conventional "balance" so much as they complement and magnify each other. Extraordinary.

As much as I love it, I don't recommend Smith & Cross for this drink at least on its own; you want the deep molasses notes from the Black Strap, or barring that mix a dark Jamaican like Coruba or Meyer's with a dash or two of Angostura or chocolate bitters. A S&C float might not be out of place. Simple may or may not be needed, depending on the tartness of your juices, the sweetness of your rum, and your own taste.

Dan's picture

Thank you. I incorporated Sam's recommendation into the notes above as I think it is a worthy and important improvement to the authentic version.

DrunkLab's picture

Great! It's worth noting that the original recipe calls for dark Jamaican rum, according to Berry. Black Strap is Giuseppe Gonzalez's substitution (and improvement).

I adjusted the pineapple juice down to 2 oz and got rid of the simple syrup (my pineapple juice is sweet enough as is). With that mix there is a fine balance between the Campari, the lime juice, and the rum. I have also sucessfully substituted Lemon Hart 151 for the Blackstrap. (You need a strong flavored rum for a good balance). Wray & Nephew and Cruzan 151 are not optimal choices for this drink.

Dan's picture

Read the comment too late to adjust tonight's cocktail. Yes, was too much pineapple. Simple probably not needed if pineapple isn't too tart.

I love this drink, but prefer it with 1 1/2 oz pineapple juice. Really nice with Smith&Cross as well. Sam Ross has a version with Blackstrap, but unfortunately that is not available here.

Zachary Pearson's picture

I think that this is plenty sweet without the simple, and I agree that there's too much pineapple in it. It might be interesting with much more lime, more Campari, and Smith & Cross.

Thanks,

Zachary

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