A tropical, rum-forward cocktail with a sophisticated bitter edge from Campari. The Jungle Bird combines dark rum, pineapple juice, lime juice, simple syrup, and Campari to create a layered, vibrant drink with both sweetness and depth.
📋 Cocktail Overview
🍸 Style: Tiki / Tropical
🌿 Flavor Profile: Bitter, fruity, slightly smoky
🕰 Time to Make: 5 minutes
🥃 Glassware: Rocks glass or tiki mug
🧊 Method: Shaken
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Ingredients
1 ½ oz dark rum (e.g., Blackstrap rum or Jamaican rum)
¾ oz Campari
1 ½ oz pineapple juice (fresh or high-quality bottled)
½ oz lime juice, freshly squeezed
½ oz simple syrup (1:1 sugar and water)
Ice, for shaking and serving
Garnish: Pineapple wedge, lime wheel, or cherry
Equipment
1
Cocktail shaker
Jigger or measuring tool
Strainer
Rocks glass or tiki mug
Bar spoon
Instructions
2 1. Prepare the Glass
2. Shake the Cocktail
In a cocktail shaker, add:
1½ oz dark rum
¾ oz Campari
1½ oz pineapple juice
½ oz lime juice
½ oz simple syrup
Fill the shaker with ice and shake vigorously for 15–20 seconds until well-chilled.
3. Strain & Serve
4. Garnish & Finish
Garnish with a pineapple wedge , lime wheel , or a classic maraschino cherry .
Optionally, add a small pineapple leaf for a tiki-style presentation.
Tips & Variations
3
Rum Options: Blackstrap rum adds a smoky, molasses-rich flavor, while Jamaican rum offers bold, funky notes.
Campari Substitution: If Campari is too bitter, try Aperol or Cappelletti for a slightly lighter, sweeter version.
Frozen Jungle Bird: Blend all ingredients with ice for a slushy, summer-friendly twist.
Spicy Jungle Bird: Add a splash of spiced rum or a dash of chili bitters for warmth and complexity.
Coconut Twist: Substitute coconut rum for a creamy, tropical variation.
Pairing Suggestions
4
Food: BBQ pork sliders, grilled pineapple skewers, or coconut shrimp
Snacks: Plantain chips, spicy nuts, or teriyaki chicken bites
Dessert: Pineapple upside-down cake, dark chocolate truffles, or banana fritters
Ingredients Ingredients
1 ½ oz dark rum (e.g., Blackstrap rum or Jamaican rum)
¾ oz Campari
1 ½ oz pineapple juice (fresh or high-quality bottled)
½ oz lime juice, freshly squeezed
½ oz simple syrup (1:1 sugar and water)
Ice, for shaking and serving
Garnish: Pineapple wedge, lime wheel, or cherry
Directions Equipment
1
Cocktail shaker
Jigger or measuring tool
Strainer
Rocks glass or tiki mug
Bar spoon
Instructions
2 1. Prepare the Glass
2. Shake the Cocktail
In a cocktail shaker, add:
1½ oz dark rum
¾ oz Campari
1½ oz pineapple juice
½ oz lime juice
½ oz simple syrup
Fill the shaker with ice and shake vigorously for 15–20 seconds until well-chilled.
3. Strain & Serve
4. Garnish & Finish
Garnish with a pineapple wedge , lime wheel , or a classic maraschino cherry .
Optionally, add a small pineapple leaf for a tiki-style presentation.
Tips & Variations
3
Rum Options: Blackstrap rum adds a smoky, molasses-rich flavor, while Jamaican rum offers bold, funky notes.
Campari Substitution: If Campari is too bitter, try Aperol or Cappelletti for a slightly lighter, sweeter version.
Frozen Jungle Bird: Blend all ingredients with ice for a slushy, summer-friendly twist.
Spicy Jungle Bird: Add a splash of spiced rum or a dash of chili bitters for warmth and complexity.
Coconut Twist: Substitute coconut rum for a creamy, tropical variation.
Pairing Suggestions
4
Food: BBQ pork sliders, grilled pineapple skewers, or coconut shrimp
Snacks: Plantain chips, spicy nuts, or teriyaki chicken bites
Dessert: Pineapple upside-down cake, dark chocolate truffles, or banana fritters
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