The Jungle Bird is a tropical classic with a story to match. Created in the 1970s by Jeffrey Ong as a welcome drink for guests at the Kuala Lumpur Hilton, it stands out for its bold, bittersweet character, blending rich dark rum with bright pineapple and a touch of Campari. It’s an ideal choice when you want to slip into holiday mode, no matter the season.
Makes: 1
INGREDIENTS
45ml each dark rum and pineapple juice
24ml Campari
15ml lime juice
8ml simple syrup
ice
pineapple fronds or wedge of pineapple to garnish, optional
METHOD
Pour the rum, pineapple juice, Campari, lime juice and simple syrup into a cocktail shaker with ice. Shake vigorously until the shaker is frosty and the liquid has become frothy.
Strain into a tumbler filled with ice. Decorate with pineapple fronds or a wedge of fresh pineapple, if using.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.