Jungle Bird

Flavor profile: bold and tropical with a balanced mix of sweet pineapple, tart lime, rich demerara, and a pleasantly bitter Campari finish. A 1970s tiki classic with an aperitif twist.

Serves: 1 • Time: 3 minutes • Difficulty: Easy

Ingredients

• 1½ oz dark rum
• ¾ oz Campari
• 1½ oz pineapple juice
• ½ oz fresh lime juice
• ½ oz demerara syrup
• Ice

Garnish

• 1 dehydrated pineapple wheel (Bar Necessities)

Instructions

1. Add rum, Campari, pineapple juice, lime juice, and demerara syrup to a shaker with ice.
2. Shake hard for 10–12 seconds.
3. Strain into a rocks glass filled with fresh ice.
4. Garnish with a dehydrated pineapple wheel.

Tips & Variations

• Richer: swap in blackstrap or Jamaican rum for extra molasses funk.
• Drier: reduce demerara to 0.25 oz; for sweeter, bump to 0.75 oz.
• Spritz style: add a splash of soda water on top.
• Frozen: blend with a heaping cup of crushed ice for a slushy version.

Recommended Bar Necessities garnish: dehydrated pineapple wheels.