This is a Jungle Bird, served in a bird. The combination of pineapple juice and Campari intrigued us and we needed to try this recipe, originally from Hilton in Kuala Lumpur.
When using Campari you know already before picking the bottles for the cocktail what color it’s gonna end up. That pale orange/red coming from the Campari is so nice that we didn’t want to hide the cocktail in a tiki mug but rather in a transparent glass (let it be a slightly funky glass).
2 oz pineapple juice
0,5 oz fresh lime juice
0,5 oz simple syrup
0,75 oz Campari
1,5 oz dark rum
Shake with ice, strain and pour.
