This bird of paradise has found a new home in the hearts of cocktail fans around the world. But where did it come from? If you find yourself enjoying a Jungle Bird out in the wild (or at your favorite craft cocktail bar) you owe a debt of thanks to two people in particular. Jeff "Beachbum" Berry, the rum auteur and captain of New Orlean's Lattitude 29, reportedly unearthed the original recipe (credited to the kuala Lumpur Hilton circa 1978) and noted the unusual inclusion of Campari in the drink. He added it to his book "Intoxica" in 2002. It was when Guiseppi Gonzalez (NYC Suffolk Arms) updated the drink by cutting the pineapple juice down and switching the rum to Black Strap that it really took off in the craft cocktail era and was embraced in the best way, with dozens of wonderful variations as a result. It's the best of both worlds, bitter and sweet, balanced and boozy. It's a perfect cocktail which is more than the sum of its parts. Cheers!
Jungle Bird as adapted by Guiseppe Gonzalez
1 1/2 oz Black Strap rum
3/4 oz Campari
1 1/2 oz fresh pineapple
1/2 oz fresh lime
1/2 oz simple syrup
Shake everything with ice until your tail feathers plume and double strain into a favorite glass. Garnish with a jungle bird made from lime, lemon, orange and mango peels. Cheers!