Jungle Bird

This tiki drink, believed to have been invented at the Kuala Lumpur Hilton in 1978, has recently lurched from obscurity to ubiquity. It is a favorite among mixologists, and a natural for home bartenders, because it contains only five ingredients: rum, Campari, pineapple and lime juices and simple syrup. The New York bartender Giuseppe Gonzalez tweaked the original, replacing dark Jamaica rum with the more intense blackstrap rum.

Ingredients

• ½ ounce simple syrup (see note)
• 1 ½ ounces blackstrap rum, preferably Cruzan
• ¾ ounce Campari
• 1 ½ ounces pineapple juice, fresh or a high-quality brand
• ½ ounce fresh lime juice
• Pineapple wedge, for garnish

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    211 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 0 grams protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 drink

Preparation

1. In a mixing glass three-quarters filled with ice, pour 1/2 ounce of simple syrup, the rum, the Campari, the pineapple juice and the lime juice. Shake until chilled, about 30 seconds. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge.

• To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)