JUNGLE BIRD
ABOUT
Turn your night up a notch with an OG party starter, the Jungle Bird. The bite of Campari perfectly evens out the sweet flow of dark rum, Demerara syrup, pineapple and lime juices.
DETAILS
It’s no wonder the Jungle Bird was the welcome drink for guests of the Hilton in the clubbing district of Kuala Lumpur in the 1970s. Created by Jeffrey Ong, this slightly complex mix of sweet and bitter set the tone for the era. It was named after the birds that were kept around the hotel pool and served in a bird-shaped glass. Assuming you don’t have many avian vessels, go ahead and serve it in a rocks glass.
INGREDIENTS
1.5 oz Dark Rum
3/4 oz Campari
1 1/2 oz Fresh Pineapple Juice
1/2 oz Demerara Syrup
1 oz Fresh Lime Juice
INSTRUCTIONS
POUR rum, Campari, pineapple juice and demerara syrup into a cocktail shaker filled with ice
SHAKE vigorously for 15-20 seconds
STRAIN into a rocks glass
ADD ice
GARNISH with a pineapple wedge or frond
Layered tropical beats of sweet & tart.
Overheard in the DMV.
Let’s give it up for the enigma that is the DMV scene - a global melting pot of sounds and influences that’s hard to pin down but easy to enjoy. Kinda like the Jungle Bird.
In the DMV - that’s DC/Maryland/Virginia for the uninitiated- culture is always shifting. A playlist from this area is like everything and nothing you’ve heard before. It’s the perfect day party list for newbies or a hit of nostalgia for the locals. From classic Go-Go to homegrown artists like Wale, there’s something for everyone.
Either way, pair it with the exotic flavors of a Jungle Bird - sweet, fruit-forward but with a hint of unexpected tart to wake you up and make you wanna dance.
