Jungle Bird
Cocktail History
Jungle Bird Cocktail is a classic rum drink that originated in the late 1970s at the Kuala Lumpur Bar of an upscale hotel in Malaysia. This impeccable mixture of rum, Campari, pineapple juice, and lime juice has been embraced by imbibers around the world and commemorated with various fun nicknames such as Jungle Juice, Jungle Rum Punch, Malaysian Mule, and more. The Jungle Bird is a great thirst quencher for those warm summer days or perfect for blending with a large group of friends. Its sweet flavor provides a balance between tart and zest making sure to go down smooth. If you want to take your cocktail expertise to the next level, give Jungle Bird Cocktail a try and see why it’s been beloved by so many people for decades!
Ingredients
Cocktail Preparation
Combine all ingredients into a cocktail shaker with ice. Shake very vigorously for 20–30 seconds or until well chilled. Strain into a rocks glass filled with ice, using crushed ice. Gather a large bunch of mint sprigs, and slap against hand to release oils. Garnish the drink with upright mint.
Show Us Your Cocktail
Are you ready to take on an amazing challenge? To show off your cocktail-creation skills? Shake, blend and pour that top shelf taste with absolute finesse and take pride in your master pieces – one house cocktail served successfully and ready for others to view.
