15 Jul Jungle Bird

Posted at 09:40h in Cocktails, Dos Maderas 5+5 by

How to Make the
Jungle Bird cocktail with dark rum

Which rum is best for a Jungle Bird

Original stipulations for the type of rum to use in the Jungle Bird cocktail require a dark rum and this can range from an earthier Jamaican style all the way to a richer black strap version. Dos Maderas 5+5 is an ideal dark rum to use for a Jungle Bird with its Demerara base and its toasty sherried natural sweetness.

About Dos Maderas 5+5

Dos Maderas 5+5 is a triple cask aged blended rum that spends five years in the Carribean followed by 5 years in Jerez. The time in Jerez aging is split 60/40 between Williams & Humbert Palo Cortado botas and PX botas. The result is a rich confectionary scented rum with plenty of natural baking spices, vanilla, maple, fig and chocolate notes.

See rum info

About Dos Maderas 5+5

Dos Maderas 5+5 is a triple cask aged blended rum that spends five years in the Carribean followed by 5 years in Jerez. The time in Jerez aging is split 60/40 between Williams & Humbert Palo Cortado botas and PX botas. The result is a rich confectionary scented rum with plenty of natural baking spices, vanilla, maple, fig and chocolate notes.

See rum info

Ingredients to make a Jungle Bird - Rum cocktail

1 1/2 oz. Dos Maderas 5+5 Rum

3/4 oz. Campari

1/2 oz. fresh lime juice

1/2 oz. simple syrup (1:1)

1 1/2 oz. pineapple juice

Jungle Bird Recipe - Step by step how to prepare a rum cocktail

1.

Chill a Double Rocks, Hurricane glass or ceramic Tiki mug.

2.

Prepare your simple syrup using equal parts cane sugar and hot water.

3.

Cut a lime in half and juice.

4.

Break down a ripe pineapple and juice.

5.

Add all ingredients to your shaker.

6.

Fill shaker with cracked ice.

7.

Shake for 10 seconds.

8.

Double-strain, using a fine mesh strainer to remove excess pulp and ice shards, into your chilled glass over fresh crushed ice.

9.

Garnish: fresh pineapple wedge with the rind on.

10.

Optional garnish: pineapple parrot or other accoutrements like fresh mint, orchids & a cocktail umbrella.

Origins of the Jungle Bird cocktail

Origins of the Jungle Bird harken back to the 1970’s in Malaysia, specifically at the former Kuala Lumpur Hilton Hotel. Local Malay Beverage Manager, Jeffrey Ong, was the inventor. Jungle Bird cocktail ideas had been narrowed down from six “creative creations,” or twists from classics. More than likely, the makings of Jungle Bird cocktail history was born out of such already storied and professionally catalogued recipes like the Planter’s Punch or the Hurricane. The name, Jungle Bird cocktail, was derived from the particular decor and theme of the environs of the Aviary Bar at the KL Hilton. The space allowed for guests to watch tropical birds through a glass panel where they were kept in a netting area near a swimming pool.

Tips for a Jungle bird drink

Tip 1: Be sure to use fresh lime and a ripe pineapple when juicing. However, if you decide to create a pineapple parrot garnish, you’ll need a pineapple that still has a fairly green rind.
Tip 2: Want to impress someone in your home? Try coring out your fresh pineapple and keeping the shell to serve the drink in.
Tip 3: Breaking down a pineapple can be messy. Try batching more than one cocktail at a time and storing the extra for up to 2 days in the fridge so reduce your workload.

Tips for a Jungle bird drink

Tip 1: Be sure to use fresh lime and a ripe pineapple when juicing. However, if you decide to create a pineapple parrot garnish, you’ll need a pineapple that still has a fairly green rind.
Tip 2: Want to impress someone in your home? Try coring out your fresh pineapple and keeping the shell to serve the drink in.
Tip 3: Breaking down a pineapple can be messy. Try batching more than one cocktail at a time and storing the extra for up to 2 days in the fridge so reduce your workload.

Jungle bird cocktail Variations and types

There are myriads of riffs in the land of Jungle Bird cocktails. Here’s a quick suggestion: try co-basing the dark rum with a Malaysian rum or some Batavia-Arrack for a nod to its background and creation in Kuala Lumpur.

Variations using spiced rums such as Captain Morgan abound although a better version might be achieved with the simple addition of a little Allspice Dram. Try adding just a quarter ounce to the original formula.

Kentucky Bird

This version by San Diego barman, Stephen Kurpinsky, subs in Bourbon for the rum, lemon for lime and includes passion fruit syrup, oleo saccharum and a hint of saline for a brighter kick

Maison Premier’s Jungle Bird

Adhering to the classic structure, the modest adaptations here include a split basing of dark rums, less pineapple and a hint of saline.

Brave Margot

This creation from the folks at Bar Marilou in New Orleans dials up the bitter with more Campari, a dash of Absinthe, less pineapple, the addition of Falernum, but also adds a spray of Fernet for aromatic garnish.

FAQ

The Jungle Bird was invented by Jeffrey Ong, or Ong Swee Teik, (10 August 1948 – 26 February, 2019) who in 1973 was the Beverage Manager of the Kuala Lumpur Hilton Hotel. However, it was first documented in 1989 via John J. Poister in his “The New American Bartender’s Guide.” More well known rum cocktail historian, Jeff “Beachbum” Berry also includes the recipe in his 2002 book, “Intoxica!”
The alcohol used to make a Jungle Bird cocktail is dark rum and Campari.

The best rum is Dos Maderas 5+5 or other dark aged rum with texture and complexity.

Always, always dark rum.

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