Like most Tiki cocktails, the Jungle Bird is dangerous. Unlike other drinks of the Polynesian persuasion, this one brings a lot more bitterness to the table in the form of Campari. Otherwise, the formula is consistent with the Tiki tradition of fruit juice, rum and demerara syrup.
I have to be honest with you guys, I feel like I’m running out of things to talk about on the blog because my social life is pretty limited at the moment. I wish I had some ridiculous or raucous stories to share with you but I feel pretty limited to elevator conversation: the weather, the pandemic, and Zoom.
But I’m still committed to delivering food and drink content to your inbox on a regular basis so I will continue to show up and flounder for compelling topics of conversation.
What have you guys been talking about these days? Give me some conversation starters to work with.
I know some people, especially single folk like me, have resorted to adopting or buying pets to keep them company and keep the deafening silence at bay. A friend of mine told me that someone in their building purchased a PET BIRD.
Listen, I will never be desperate nor hate my neighbours enough to punish them with the squawking of some feathered disturber of the peace. What is the comfort that a bird brings? I can appreciate the novelty of a parrot that can repeat sayings or talk back but isn’t Siri just a more functional version of that?
Speaking of Siri, I recently took my relationship with her to the next level by using some of my Aeroplan points to buy a pair of AirPods – the Pro edition. I am now going to be one of those annoying people talking to you with their AirPods in, so you can never tell if they’re on the phone or listening to music or actually able to hear you.
Even still, I would contend that this intolerable social behaviour is less annoying than a pet bird. Consider this my case for making a Jungle Bird the only kind of bird you let into your life – your neighbours will like this more.
If you have fresh pineapple, I’d strongly encourage you to add two pineapple leaves into the glass as garnish. It takes the tropical element to a whole new level.
- 1½ oz Jamaican rum
- ¾ oz Campari
- 1 oz pineapple juice
- ½ oz lime juice
- ½ oz brown sugar syrup
- 1 pineapple wedge, for garnish
- 2 maraschino cherries, for garnish
- 2 pineapple leaves, for garnish (optional)
- 1 cup brown sugar
- 1 cup water
Add ingredients to a cocktail shaker and shake over ice. Strain into a double rocks glass over one large ice cube. Garnish with a pineapple wedge and two maraschino cherries skewered on a cocktail pick. Tuck two pineapple leaves into the glass, if you have them.
Combine brown sugar and water in a small saucepan over medium heat. Stir until sugar is fully dissolved. Turn off the heat and let cool to room temperature. Store in an airtight container in the fridge for up to 3 weeks.