Jungle Bird
Saved by 1 Person
About this Cocktail

Created in Kuala Lumpur in 1978 at the Aviary Bar in the Hilton. And yes, I know I’m missing the quintessential banana bird 🍌 🦅 super cool looking garnish. I’m in the midst of moving, and it’s bare bones around here, as is time! And in the spirit of honesty, even if I
had everything I doubt I could’ve sculpted the perfect banana-bird thingy.

Ingredients:
  • 1 1/2 oz Myers Dark Rum
  • 1/2 oz Campari
  • 1/2 oz Demerara Syrup
  • 1 1/2 oz Pineapple Juice
  • 1/2 oz Freshly Squeezed Lime Juice
  • Dash BG Reynolds Paradise Blend
  • SurfSideSips Straw
  • Garnish w/ Pineapple Wedge, Fronds, Banana-Bird (none pictured) but I subbed with a tiki umbrella ☂ & 2 maraschino cherries!)
Preparation:

Combine all the ingredients (save the garnish) into a cocktail shaker and shake vigorously until chilled.

Strain into a chilled rocks glass or a tiki glass (I chose the latter!) with one or two large cubes.

It’s said that you shouldn’t spend more time making the garnish than it does to make the drink - so go all out, but I was limited in what I could do, so an umbrella and maraschino cherries sufficed.

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