Jungle Bird — drink was invented at a hotel in 1970s Kuala Lumpur —

This drink was invented at a hotel in 1970s Kuala Lumpur — not the Caribbean. The name might make you think tropical tiki bar, but the Jungle Bird is Malaysian through and through.

Ingredients

• 1 oz Campari for that bitter backbone
• 1 oz fresh lime juice and another half ounce of simple syrup
• 1 lime wheel
• Garnish: a lime wheel
• Garnish: maybe a pineapple wedge

Method

Grab your shaker and fill it with ice. Add the rum first, then the Campari — watch how it turns everything a beautiful sunset color. Pour in your lime juice and simple syrup, then the pineapple juice last. Now shake hard for twelve seconds. You want to really integrate that Campari with the pineapple — they need time to become friends. Double strain into your glass over fresh ice. The double strain catches any pineapple pulp and gives you a cleaner drink.

Serve

Serve this in a rocks glass over ice. A lime wheel on the rim is classic, but a pineapple wedge makes it look more tropical. Either way works perfectly.

Pro Tip

Skip the canned pineapple juice if you can help it. Fresh pineapple juice makes this drink sing — it’s got more acidity and complexity than the shelf-stable stuff. If you’re making several, juice a whole pineapple and keep it in the fridge. It’ll stay good for three days and transform not just your Jungle Birds but any tropical cocktail you make.