1 oz (30 ml) dark rum
¼ oz (8 ml) bitter liqueur (red Aperitivo style)
½ oz (15 ml) pineapple syrup
¼ oz (8 ml) fresh lime juice
Mint (for garnish)
Put all the ingredients in a shaker.
Fill with ice cream and stir until your fingers get very cold.
Strain into a tiki glass filled with ice.
Garnish with fresh mint.
About our Jungle Bird
This cocktail is said to have been created in the late 1970s at the Aviary Bar of the Hilton in Kuala Lumpur. After the Mai Tai, the Jungle Bird comes to mind when we think of the Tiki era. The depth of dark rum, the bitterness of bitter liquor and the freshness of pineapple juice will allow you to understand how bitterness has its place in fruity cocktails.