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Jungle Bird / 丛林鸟

Difficulty / 难度： ★★★☆☆

Technique / 技法： Shake / 摇和法

History / 背景

The Jungle Bird was created in 1978 at the Aviary Bar in the Kuala Lumpur Hilton, Malaysia. It was originally served as a welcome drink for hotel guests — a tropical crowd-pleaser. For decades, it remained relatively obscure outside of Malaysia, overlooked in favor of more famous Tiki classics. That changed in the 2000s when cocktail historian Jeff "Beachbum" Berry included it in his book Intoxica!, and bartenders around the world rediscovered its brilliance. The Jungle Bird is remarkable for combining the bitter intensity of Campari with tropical rum and pineapple juice — a pairing that shouldn't work on paper but creates something magical in the glass. It is now widely regarded as one of the great modern Tiki cocktails.

丛林鸟于 1978 年诞生在马来西亚吉隆坡希尔顿酒店的 Aviary Bar，最初作为酒店迎宾饮品供客人享用——一款讨喜的热带风味鸡尾酒。数十年来，它在马来西亚以外的地方鲜为人知，被更著名的 Tiki 经典所掩盖。直到 2000 年代，鸡尾酒历史学家 Jeff "Beachbum" Berry 将其收录在他的著作《Intoxica!》中，世界各地的调酒师才重新发现了它的精妙之处。丛林鸟的独特之处在于将金巴利的苦涩浓烈与热带朗姆酒和菠萝汁相结合——这种搭配在纸面上看似不太合理，却在杯中创造出了奇妙的化学反应。如今它被广泛认为是最出色的现代 Tiki 鸡尾酒之一。

Ingredients / 配料

Ingredient / 配料 ml oz
Dark Rum (Jamaican) / 深色朗姆酒（牙买加） 45 ml 1½ oz
Campari / 金巴利 22 ml ¾ oz
Pineapple Juice / 菠萝汁 45 ml 1½ oz
Fresh Lime Juice / 鲜榨青柠汁 15 ml ½ oz
Simple Syrup (or Demerara Syrup) / 单糖浆（或德梅拉拉糖浆） 15 ml ½ oz

Glassware / 酒杯

Rocks glass (Old Fashioned glass) / 岩石杯（古典杯）

Garnish / 装饰

Pineapple wedge / 菠萝角

Instructions / 调制步骤

English

  1. Add 45 ml dark Jamaican rum, 22 ml Campari, 45 ml pineapple juice, 15 ml fresh lime juice, and 15 ml simple syrup (or demerara syrup) into a cocktail shaker.
  2. Fill the shaker with ice cubes.
  3. Shake vigorously for 10–12 seconds until well chilled and combined.
  4. Fill a rocks glass with fresh ice cubes (or crushed ice for a more tropical presentation).
  5. Strain the cocktail into the glass over ice.
  6. Garnish with a pineapple wedge on the rim of the glass.

中文

  1. 将 45 ml 牙买加深色朗姆酒、22 ml 金巴利、45 ml 菠萝汁、15 ml 鲜榨青柠汁和 15 ml 单糖浆（或德梅拉拉糖浆）倒入雪克壶中。
  2. 在雪克壶中装入冰块。
  3. 大力摇晃 10–12 秒，直至充分冰镇和混合均匀。
  4. 在岩石杯中装入新鲜冰块（或碎冰以呈现更具热带风情的外观）。
  5. 将酒液滤入装有冰块的杯中。
  6. 在杯沿放置一块菠萝角作为装饰。

Pro Tips / 专业小贴士

  • Embrace the Campari — The bitterness is what makes this drink special. Don't reduce it — it balances the sweet pineapple beautifully. 拥抱金巴利的苦味 —— 苦味正是这款酒的精髓。不要减少用量——它与甜美的菠萝汁形成了绝妙的平衡。

  • Use a funky Jamaican rum — A rum with character (like Smith & Cross or Coruba) adds depth. Avoid bland, light rums. 使用风味浓郁的牙买加朗姆酒 —— 有个性的朗姆酒（如 Smith & Cross 或 Coruba）能增加层次感。避免使用寡淡的清淡朗姆酒。

  • Fresh pineapple juice — If possible, use fresh-pressed pineapple juice rather than canned. The difference in brightness and flavor is substantial. 鲜榨菠萝汁 —— 如果条件允许，使用鲜榨菠萝汁而非罐装。在鲜爽度和风味上会有显著差异。

  • Demerara syrup upgrade — Substituting simple syrup with demerara syrup adds a richer, more caramel-like sweetness that complements the dark rum. 德梅拉拉糖浆升级 —— 用德梅拉拉糖浆替代单糖浆，能增添更丰富的焦糖风味甜感，与深色朗姆酒更加搭配。

Common Variations / 常见变体

Variation / 变体 Description / 说明
Mezcal Jungle Bird / 梅斯卡尔丛林鸟 Replace rum with mezcal for a smoky twist. / 用梅斯卡尔酒替代朗姆酒，增添烟熏风味。
Frozen Jungle Bird / 冰沙丛林鸟 Blend all ingredients with ice for a frozen version. / 将所有配料与冰块一起搅打成冰沙版本。
Jungle Bird Royale / 皇家丛林鸟 Top with sparkling wine for an effervescent twist. / 在顶部加入起泡酒增添气泡口感。
Aged Jungle Bird / 陈酿丛林鸟 Barrel-age the pre-batched cocktail (without juice) for added complexity. / 将预调基酒（不含果汁）进行桶陈以增加复杂度。

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