• 1½ oz. Black Rum (pot-stilled)
  • ¾ oz. Campari
  • 1 oz. Pineapple Juice
  • ½ oz. Fresh Lime Juice
  • ½ oz. Muscovado Simple Syrup*

  • Add all ingredients, with ice, to a cocktail. Shake to chill and strain into a Rocks glass over crushed ice or a large ice cube. Garnish generously with grated nutmeg.

  • *See our Muscovado Simple Syrup recipe/video.

Here is our souped-up version of the Jungle Bird. The Jungle Bird, which is believed to have been invented at the Kuala Lumpur Hilton in 1978, is a fun, yet sophosticated, tiki drink. New York’s Giuseppe Gonzalez swapped out the Jamican black rum for a sweet and complex blackstrap rum. We prefer the heavy, oily, funk a pot-stilled black rum gives this drink and add to its complexity by substituting in the molasses-heavy (and subtly nutty and smoky) Muscovado Simple Syrup in place of the regular simple syrup. If you like this, be certain to try the other cocktails we have utilizing the Muscovado Simple Syrup. Cheers!


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