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.
🍸 Style: Tiki / Tropical
🌿 Flavor Profile: Bitter, fruity, slightly smoky
🕰 Time to Make: 5 minutes
🥃 Glassware: Rocks glass or tiki mug
🧊 Method: Shaken
Cocktail shaker
Jigger or measuring tool
Strainer
Rocks glass or tiki mug
Bar spoon
Fill a rocks glass or tiki mug with ice.
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.
Strain the mixture over fresh ice in the prepared glass.
Garnish with a pineapple wedge, lime wheel, or a classic maraschino cherry.
Optionally, add a small pineapple leaf for a tiki-style presentation.
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.
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
0 servings