Jungle Bird

The Jungle Bird is a shaken drink — the pineapple juice needs the agitation to fully integrate with the Campari. Shake hard and double-strain. The Campari's bitterness is the key to this drink's complexity; it prevents the pineapple from making the drink too sweet.

Use a rich, funky dark rum — Appleton Estate or a Jamaican rum with some hogo (the funky, overripe fruit character). The rum needs to hold its own against the Campari's bitterness. Fresh pineapple juice is ideal; if using canned, choose a not-from-concentrate brand. The simple syrup can be adjusted — some pineapple juices are sweeter than others.

The Jungle Bird was created by Jeffrey Ong at the Aviary Bar in the Kuala Lumpur Hilton in 1978, originally as a welcome drink for hotel guests. It was largely forgotten until Jeff Berry rediscovered it in his 2002 book 'Intoxica!' and it became a cult favorite among bartenders. It's now considered one of the great tiki cocktails — unusual for using Campari, which is not a traditional tiki ingredient.

Mezcal Jungle Bird

Replace the dark rum with mezcal. The smokiness of the mezcal adds a dramatic new dimension — earthy and complex against the Campari's bitterness and the pineapple's sweetness. Use a lightly smoky mezcal like Del Maguey Vida.

Aperol Jungle Bird

Replace the Campari with Aperol for a sweeter, less bitter version. The Aperol's orange flavor pairs beautifully with the pineapple. Reduce the simple syrup to ¼ oz as the Aperol is sweeter than Campari.