Jungle Bird Recipe
The Jungle Bird cocktail recipe is the Kuala Lumpur Hilton's 1978 tiki original — bitter, lush, and unapologetically tropical. This craft build layers non-diluted Frutiva Piña Colada Mix beneath the fresh pineapple to anchor coconut-cream depth, a performance move that delivers flavor-dense consistency across long tiki service without fresh-juice fade.
Cocktail Ingredients & Measurements
1.5 oz (45 ml) Blackstrap Rum
0.75 oz (22 ml) Campari
1.5 oz (45 ml) Fresh Pineapple Juice
0.5 oz (15 ml) Frutiva Pina Colada Mix
0.5 oz (15 ml) Frutiva Lime Juice
0.5 oz (15 ml) Demerara Syrup
How to Make This Cocktail
01
Step 1
Add all ingredients to a shaker tin with cubed ice.
02
Step 2
Shake hard for 10 seconds until the tin frosts.
03
Step 3
Strain over fresh crushed ice in a double old-fashioned glass.
04
Step 4
Mound additional crushed ice to form a crown.
05
Step 5
Garnish with a pineapple wedge and fresh pineapple fronds.
