Teresa's Recipes
Jungle Bird Cocktail
Transport yourself to a tropical paradise with the Jungle Bird cocktail, a vibrant blend of dark rum, bittersweet Campari, and refreshing pineapple and lime juices. This cocktail not only dazzles your taste buds but also tells a story of the Caribbean, where it was first crafted at the Hilton Hotel in Kuala Lumpur in the 1970s. Perfect for summer gatherings or a cozy night in, this drink is garnished with fresh mint and a pineapple wedge, making it as beautiful as it is delicious.
Ingredients
- 1 1/2 ounces Dark rum
- 3/4 ounce Campari
- 1 1/2 ounces Pineapple juice
- 1/2 ounce, freshly squeezed Lime juice
- 1/2 ounce Simple syrup
- for garnish Mint sprig
- for garnish Pineapple wedge
Dietary Notes
- Servings: 1
- Dish Type: Beverage
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Calories: 210
- Fat: 0g
- Carbs: 20g
- Protein: 0g
- Sodium: 5mg
- Sugar: 10g
Instructions
- Fill a cocktail shaker with ice cubes.
- Pour in the dark rum, Campari, pineapple juice, lime juice, and simple syrup.
- Secure the shaker lid and shake vigorously for about 15-20 seconds, until well chilled.
- Strain the mixture into a glass filled with fresh ice.
- Garnish with a pineapple wedge and a sprig of mint for a refreshing touch.
- Serve immediately and enjoy the tropical flavors!
Tips
- For a sweeter cocktail, increase the simple syrup to taste.
- Experiment with flavored rums or add a splash of coconut cream for a creamier texture.
- If you prefer a less bitter taste, reduce the amount of Campari.