Jungle Bird
The Jungle Bird is a classic cocktail that originated in the 1970s at the Aviary Bar in the Hilton Hotel in Kuala Lumpur, Malaysia. Created by Beverage Manager at the time. Jeffrey Ong, The Jungle Bird was as a welcome drink for guests at the bar’s opening in 1973.
Ingredients
45ml Triple Molasses Rum
15ml Campari
45ml Pineapple Juice
15ml Lime Juice
10ml Sugar Syrup (1:1 sugar and water)
Method
Shake all ingredients with ice and strain into a glass (or a Frank the cock-a-tail mug) filled with crushed ice. Garnish with pineapple fronds.
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