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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.