The Jungle Bird inhabits a unique ecosystem. A retro tropical classic—first spotted at the Kuala Lumpur Hilton in 1978—its addition of Campari allows it to adapt to modern cocktail menus as well. Intrigued by the appearance of a bitter aperitif in a tiki drink, Jeff “Beachbum” Berry included the Jungle Bird in his 2002 book Intoxica, calling specifically for Jamaican rum along with the drink’s lineup of Campari, pineapple juice, lime juice, and simple syrup. A flock of riffs have since taken flight, with bartenders swapping the base spirit, altering the bitter, and adding auxiliary ingredients. Here are 10 versions that prove the Jungle Bird a very adaptable species indeed.
Brave Margot from Bar Marilou
An amped-up take on the Jungle Bird.
Classic Jungle Bird
The Jungle Bird combines a delicious mix of dark rum, Campari and fruit juices.
Frozen Jungle Bird from Estereo
An extra-rummy version of the classic.
How To Kill a Friend
A tropical cocktail that hits all the right flavor notes.
Jungle Booby from the Polynesian
This variation makes tequila the star of the show.
The Jungle Bird’s Jungle Bird
Pineapple rum and two red bitter liqueurs set this variation apart.
A whiskey drinker’s Jungle Bird.
Pineapple’s sweetness plays perfectly with Campari, lime and rum.
Inspired by an Italian drink made with amaro-soaked coffee beans.
Royale Cup #4
Imagine the boozy offspring of a Pimm’s Cup and Jungle Bird, and that captures the essence of this frosty drink.
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