Although many might not naturally associate a drink like Campari with tropical cocktails, its role in the creation of the Jungle Bird cocktail is pivotal. This blend of the Italian bitter liqueur, dark rum, lime and pineapple juices topped off with simple syrup results in a sensational drink that tantalizes with its bittersweet, fruity, and refreshing flavors.

Calling the Malaysian Kuala Lumpur Hilton its birthplace in the 1970s, the Jungle Bird cocktail is the captivating invention of bartender Jeffrey Ong. It is said that the hotel's bar, named The Aviary, inspired the birds-and-jungle-themed name of the drink.

Its first known documentation was in 1989, credited to John J. Poister's book, The New American Bartender's Guide. However, the Jungle Bird gained real prominence in the cocktail world when Jeff "Beachbum" Berry published the recipe in his revered book, Intoxica! a comprehensive record of classic tropical beverages.

With the passage of time, this distinctive cocktail has only grown in renown. Many bars that serve rum-centered cocktails or other tropical fruit-heavy drinks often list the Jungle Bird as an essential offering. It's common to see bartenders putting their own spin on this successful blend of tropical fruits and bitter liqueurs.

The inclusion of Campari or similar bitter liqueurs in tropical cocktails may take many by surprise, but for the Jungle Bird, it is the perfect fit. Pineapple juice is on the sweeter side, even when served with sour lime juice, it could easily mask other flavors. In this case, Campari's potent bitterness both counters and balances the sweetness of the pineapple and magnifies the citrus nuances of the liqueur itself. Mimicking the balance you see in grapefruit, the cocktail becomes a harmonious blend of sweet and bitter, with a color akin to the fruit.

The selection of rum in a Jungle Bird cocktail can significantly impact the resulting taste. Due to the strong flavors of Campari and pineapple juice, a robust, full-bodied rum is recommended. Favorable options include an aged Jamaican pot-distilled rum or the often preferred Blackstrap rum, known for its distinct caramelized sugar tones.

To enjoy a Jungle Bird cocktail, combine: 2 oz dark rum, 3/4 oz lime juice, 1/2 oz simple syrup, 3/4 oz Campari, and 2 oz pineapple juice in a shaker with ice. Shake vigorously for 20–30 seconds until it’s well chilled.

Pour into a rocks glass filled with fresh ice. Use a bunch of mint sprigs, slapping them against your hand to release the oils, for garnishing. Also garnish with a pineapple wedge for that perfect tropical touch.