Jungle Bird

  • 1 1/2 oz Dark rum
  • 1/2 oz Campari
  • 1/2 oz Lemon juice
  • 1/2 oz Sugar syrup
  • 2 oz Pineapple juice

Shake all the ingredients with ice then strain into a tumbler over ice. Garnish with a lime wedge.

This drink originated in Malaysia at the Avery Bar of thejunglebird Kuala Lumpar Hilton, so I suppose it’s a fitting name. I didn’t visit the capital when I was in Malaysia, not that I would have been in the Hilton, or ordering a cocktail. Plus it doesn’t look like the bar still exists.

I just can’t get to grips with Campari. I really enjoyed the initial taste of this drink, but then there’s a lingering unpleasantness that follows. I don’t think it’s the bitterness as such, because I’ve been sipping some amari and trying out cocktails bitters by drinking them mixed with water. I’ve enjoyed both of these things. I strongly dislike marmalade, so I think my issue with Campari is the bitter orange aftertaste which it leaves.

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