The jungle bird is a simple and addictive rum-based tiki cocktail, known for its rich colouration and bitterness from added Campari. Rumour has it the cocktail was invented in the late 1970s at a hotel in Kuala Lumpur. We’ve taken its origin story into consideration and brought its flavours a step further by adding a Southeast Asian twist to the recipe. Throwing notes of jackfruit, tamarind, laksa leaf, and curry leaf into the mix, our quick fix heightens the fruity element of this refreshing pineapple-and-lime cocktail.
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Preparation notes
Jackfruit-infused Campari
Preparation for this cocktail includes the addition of Campari infused with a selection of ingredients inspired by Southeast Asian cooking. This means lemongrass, tamarind, laksa leaf, curry leaf, and the main lead: jackfruit. These ingredients are added to the Campari to steep for approximately eight hours before the Campari is strained and rebottled.
Curry leaf simple syrup
This jungle bird cocktail recipe also features a curry leaf simple syrup, made by dissolving white sugar in water over heat and steeping a number of curry leaves in the syrup as it cools.
Learn how to make our jungle bird cocktail riff, aptly renamed the jungle sunbird, in the recipe below.
Interested in more rum-based recipes? Check out these:
- The Exotic Rum Customer | Pineapple & lime cocktail with sage syrup
- Indian Jaljeera Mojito | Tangy spice, lime & rum cocktail with a tamarind twist
Jungle Sunbird | Rum, jackfruit Campari, curry leaf syrup, pineapple & lime cocktail
Course: DrinksDifficulty: MediumDeliciously bittersweet, this rum-based cocktail takes the original jungle bird to the next level. Tropical notes and hints of Southeast Asian flavours — jackfruit, curry leaf, laksa leaf, lemongrass, and tamarind — meld with pineapple and lime to create a refreshingly palatable drink.
Ingredients
- Infused Campari
750ml bottle Campari
6 pieces jackfruit
4 slices dried tamarind
1 lemongrass stalk, chopped
15 laksa leaves
3 curry leaves
- Curry leaf simple syrup
1 cup white sugar
1 cup water
15 curry leaves
- Cocktail
1.5 ounces dark rum (we use Havana Club)
1 ounce infused Campari
1 1/4 ounces fresh pineapple juice
1/2 ounce curry leaf simple syrup
1/2 ounce fresh lime juice
Preparation
- To make the infused Campari: Add jackfruit, tamarind, lemongrass, laksa leaves, and curry leaves to the Campari, seal, and leave to infuse for 8 hours. Strain solids and rebottle.
- To make the syrup: Dissolve the white sugar in water in a small pot over medium-low heat. Once dissolved, remove pot from heat and add curry leaves. Let leaves steep while the syrup cools. Strain and bottle the syrup.
- To make the cocktail: Add rum, infused Campari, pineapple juice, curry leaf simple syrup, and lime juice to a shaker with ice. Shake until the outside of the shaker is chilled, fine strain into a chilled rocks glass, garnish with pineapple leaves.
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Jungle Sunbird | Rum, jackfruit Campari, curry leaf syrup, pineapple & lime cocktail
Indian Jaljeera Mojito | Tangy spice, lime & rum cocktail with a tamarind twist
