Frozen Jungle Bird
A bittersweet tiki classic, frozen: dark rum, Campari, pineapple and lime.
- 5 min prep
- 2 drinks
- Double rocks glass
The Jungle Bird was first served in Kuala Lumpur in the 1970s, and it's beloved by bartenders for its unusual pairing of dark rum and Campari. The bitterness makes pineapple taste juicier.
If you like a Negroni and a piña colada, this is your drink.
Frozen Jungle Bird
Ingredients (2 drinks)
- 3 oz dark rum
- 1½ oz Campari
- 3 oz pineapple juice
- 1 oz fresh lime juice
- 1 oz demerara or simple syrup
- 3 cups ice cubes
Instructions
- Add the rum, Campari, pineapple, lime and syrup to the blender.
- Add the ice and blend on high for 30–40 seconds.
- Pour into rocks glasses.
- Garnish with a pineapple wedge.
Garnish: Pineapple wedge
Glass: Double rocks glass
Tips for the best texture
- Blackstrap rum makes it richer and darker.
- Aperol can replace Campari for a gentler bitterness.
Try a twist
Add 1 cup frozen pineapple chunks in place of half the ice for a thicker slush.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.