The Jungle Bird's Jungle Bird - Imbibe Magazine Subscribe + Save

The Jungle Bird’s Jungle Bird

Photo: Eric Medsker

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

Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.

You Might Also Enjoy

Pale Aperale Spritz

A Rum With a Vieux

Maple Leaf, A Whiskey Sour Riff

noble experiment

Tropical Popsicle From Noble Experiment

Cardinale Cocktail

peroni negroni

Peroni Negroni

Zodiac Punch

left hand cocktail

Left Hand Cocktail


Cobble Stone Highball

Summer Beer with Limoncello

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend