The JUNGLE BIRD - history & recipe of this juicy tropical classic!

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Today we're making the Jungle Bird! This tropical classic dates back to the 1970s, and is very popular on drinks menus. The blend of rum, Campari, pineapple, and lime make for a boldly flavored drink while still remaining bright and refreshing. Bartenders personalize the Jungle Bird with their choice of rum as the base spirit. I'm mixing rums here, but your favorite will do the trick. Cheers!

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Video/editing/illustrations by Azusa Inaba 🎥 🎨

TIME STAMPS
Intro: 0:00
The History: 0:52
The Booze: 3:47
The Recipe: 5:22
Sips & Sign Off: 6:30

THE JUNGLE BIRD RECIPE 5:22
3/4 oz. (22.5 ml) Coruba Jamaican Rum
3/4 oz. (22.5 ml) Hamilton 86 Demerara Rum
3/4 oz. (22.5 ml) Campari
1.5 oz. (45 ml) fresh pineapple juice
3/4 oz. (22.5 ml) fresh lime juice
1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
Pineapple wedges and fronds for garnish

THE TOOLS
To The Bar Mat: https://rb.gy/ds3osd
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Hawthorne strainer: https://amzn.to/2VBUSWh
My citrus bottles: https://amzn.to/3BScssO
Black metal straws: https://amzn.to/37cvJrb

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00:00 Intro
00:52 The History
03:47 The Booze
05:22 The Recipe
06:30 Sips & Sign Off