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+ servings

Jungle Bird

Photo by Lynne Calamia
Although its inventor, who was working in a bar in Kuala Lumpur in the early seventies, chose to create this tiki classic with Campari, I prefer Cocchi Rosa Americano, an aperitif composed of a blend of wines punched up with various fruits, herbs, and spices, including cinchona bark, whose quinine provides Cocchi's bark, so to speak. The nutmeg and a pinch of salt round out the flavors and keep the bitter and sweet from killing each other.
This recipe first appeared in EveryDayCook.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail


  • 1 cup ice cubes
  • 1 1/2 fluid ounces rum
  • 1 1/2 fluid ounces pineapple juice
  • 1/4 fluid ounce Cocchi Rose Americano
  • 1/2 fluid ounce fresh lime juice
  • 1/2 fluid ounce simple syrup
  • 2-inch cube of ice
  • Pineapple wedge or skewer, for serving
  • Freshly grated nutmeg
  • Pinch kosher salt

Specialized Hardware

  • Boston-style cocktail shaker


  • Combine the ice cubes, rum, pineapple juice, Cocchi, lime juice, and simple syrup in the bottom of a Boston-style shaker. Cover and shake until chilled and frothy, 15 to 30 seconds.
  • Strain the rum mixture into an old-fashioned glass over the 2-inch cube of ice. Garnish with pineapple, nutmeg, and salt, Serve immediately.