Скачать или смотреть How to make the Jungle Bird

Today we're making the Jungle Bird. This is one of those tiki cocktails that you can order at almost any cocktail bar. It's a simple build and it's a bartender's favorite.

The Jungle Bird was created at a bar called Aviary. Not to be confused with The Aviary in Chicago. This was created by Jeffrey Ong, the Beverage Manager at the time of the KL Hilton, in Malaysia. His drink was picked out of six drinks based on "creative creation". The drink was picked to be the "Welcome Drink" of the hotel ever since it opened its doors in July 1973. I mean come on, imagine being greeted at a hotel with a Jungle Bird, That's hospitality right there.

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Recipe:
Jungle Bird
1.5oz (45ml) Jamaican Pot Still Rum - I used Hamilton Pot Still Black
.75oz (22.5ml) Campari
1.5oz (45ml) Pineapple Juice
.5oz (15ml) Lime Juice
.5oz (15ml) Simple Syrup
Add all the ingredients into a shaker tin. Add 1 large ice and shake for at least 30 seconds OR add crushed ice and flash blend or add 3 Ice cubes and shake for at least 3 seconds. Strain the cocktail into a tall glass with crushed ice. Garnish with a flower, pineapple fronds, serve with a straw, and Enjoy!

0:00 Intro
0:25 History
1:25 Which Rum to use
1:43 Jungle Bird
2:59 Shake or Blend?
4:08 Garnishes
4:44 Taste
5:05 Outro
5:14 Bloopers