The Jungle Bird was first served at the Kuala Lumpur Hilton in the 1970s. It is unique for its use of Campari, which adds a pleasantly bitter contrast to the tropical flavors.

This cocktail has become a favorite among tiki drink enthusiasts.

• 45ml Dark Rum
• 22ml Campari
• 45ml Pineapple Juice
• 15ml Lime Juice
• 15ml Simple Syrup

Shake all ingredients with ice.

Strain into a rocks glass filled with ice.

Garnish with a pineapple wedge.