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Jungle Bird cocktail made with Liber & Co. syrup

Jungle Bird

Created in 1978 at the Aviary Bar of the Kuala Lumpur Hilton, the Jungle Bird is a tiki classic with a bitter edge thanks to Campari. Rich demerara syrup rounds off the bitterness and brings out the dark rum.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Malaysian
Servings 1 Cocktail

Ingredients
  

  • 45 ml Dark Jamaican or blackstrap rum
  • 22.5 ml Campari
  • 45 ml Pineapple juice
  • 15 ml Fresh lime juice
  • 15 ml Demerara gum syrup

Instructions
 

  • Add all the ingredients to a shaker with ice.
  • Shake hard for about 10 seconds.
  • Strain into a rocks glass over fresh ice.
  • Garnish with a pineapple wedge and a couple of pineapple leaves.

Notes

Demerara Gum Syrup

A rich syrup made with unrefined demerara sugar and gum arabic, giving drinks deeper toffee notes and a silkier texture than simple syrup.
Shop Liber & Co. Demerara Gum Syrup here.
Keyword campari, classic cocktail, jungle bird, pineapple, rum, tiki, tiki cocktail