Jungle Bird
Ingredients
- 1 1⁄2 oz Dark/black/blackstrap rum
- 1⁄2 oz Italian red bitter liqueur
- 1 1⁄2 oz Pineapple juice
- 1⁄2 oz Lime juice
- 0.42 oz Sugar syrup 'rich'
Method
Glassware:
Serve in an Old-fashioned glass
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of skewered pineapple wedge (ideally cut to resemble a bird's plumage) & Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
Garnish:
- Garnish with pineapple wedge and maraschino cherry.
Nutrition:
One serving of Jungle Bird contains 206 calories
History:
John J. Poister's 1989 The New American Bartender's Guide confirms this Tiki-style cocktail as originating at the Kuala Lumpur Hilton, where it was created as the welcome drink for the hotel's opening on 6th July 1973 by the Beverage Manager, Jeffrey Ong.
Review:
Bittersweet and fruity with pungent rum notes, sipped through crushed ice. Properly Tiki-tastic.
