The Jungle Bird’s Jungle Bird

For the namesake cocktail at Jungle Bird in New York City, Krissy Harris uses pineapple rum in place of fresh pineapple juice and opts for two red bitter liqueurs instead of one for a more booze-forward take on the classic.

2 oz. pineapple rum (Harris uses Don Q Piña)
¾ oz. Contratto Aperitif
¼ oz. Campari
¾ oz. fresh lime juice
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: pineapple slice and frond

Add the rum, Contratto and Campari to a mixing glass with ice. Add the lime juice and mix with a barspoon. Strain into a rocks glass filled with fresh ice. Garnish.

Krissy Harris, Jungle Bird, New York City


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