The Jungle Bird is far from typical in the tropical cocktail category. Rumour has it the original cocktail was created in the early 1970's at the Kuala Lampur Hilton as the welcome drink for the hotel's opening, and it has remained a popular staple in the modern cocktail canon since then. In our take, we eschew the traditional Jamaican or Blackstrap Rum in favour of a non-alcoholic cane spirit and a dash of rich, full-flavoured demerara brown sugar syrup.
Ingredients
- ¾ oz. Bark & Bitter Novara
- 1 ½ oz. HP Spiced Cane Rum
- 1 ½ oz. Pineapple Juice
- ½ oz. Fresh Lime Juice
- ½ oz. Demerara Syrup
Glassware & Garnish
- Rocks Glass
-
Pineapple Wedge
Directions
- Add all ingredients into a cocktail shaker
- Add ice to shaker and shake for 15 seconds
- Strain into rocks glass filled with ice
- Garnish with pineapple wedge and two pineapple fronds
