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Friday Cocktail - The Jungle Bird

If you are in the mood for a fruity cocktail made of rum, sugar, lime juice, pineapple and campari this might be a winner!

If you are in the mood for a fruity cocktail made of rum, sugar, lime juice, pineapple and campari this might be a winner!

 

This fruity  tiki drink was originally created in the 1970s in Hilton Kuala Lumpur’s Aviary Bar. Made of rum, sugar, lime juice, pineapple juice and Campari, this tropical cocktail has been recreated all around the world, but if you want to enjoy this sweet delight in native Malaysia, make sure you head to Aviary Bar’s replacement—the hip Zeta Bar or the glamours bar at the top of G Tower Hotel.

With its frothy texture and clean, bitter finish, this forgotten tiki classic might just be enough to put you in mind of a wave washing across a moonlit Malaysian beach. If you can’t get yourself to Manhattan, make it at home, with the same recipe they use at Lantern’s Keep.

How to make the Jungle Bird

The Jungle Bird Recipe 

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This tropical stunner is perfect for rum lovers!

  • 5 oz lime
  • 5 oz sugar
  • 75 oz Campari
  • 1.5 oz pineapple
  • 1.5 oz Black Strap rum

Shake and strain into an old-fashioned glass over a chunk of ice. Just please don’t try to drink out it out a coconut shell.

What’s your favourite Asian cocktail?