Jungle bird recipe:
5 cl. Jamaican black rum
2 cl. Campari
5 cl. pineapple juice
2 cl. lime juice
1’8 cl. sugar syrup
For this month of October, we have a new daring and exotic proposal.
We moved to Malaysia, more specifically to its capital: Kuala Lumpur. Here we find the origin of one of the cocktails that has most revolutionized the Tiki phenomenon (Quintessential Polynesian and tropical themed drinks).
The Jungle Bird cocktail was created by Jeffrey Ong when he worked as a beverage manager at the Kuala Lumpur Hilton hotel’s “Aviary Bar” in the 1970s. He prepared it as a welcome drink for hotel guests and was named after the presence of Some tropical birds in the pool area that could be seen from the bar window.
This is a very particular cocktail among those in the Tiki range. Why? Simply because it contains Campari, an Italian bitter always present in all the upscale bars and rarely mixed or associated with tropical flavors, but rather in aperitif cocktails. However, the citrus notes of orange and grapefruit found in Campari combine perfectly with pineapple and black rum, giving a new dimension to the entire range of tropical cocktails.
A surprising drink for its wonderful combination of flavors. A direct trip to the old Malaysia of the 70s.
Francesc Tàrrega, 22, 08027 Barcelona
Metro: Congrés (L5) and Maragall (L4 and L5)
Bus: 19, 45, 47, 117, H6, V27, N1, N3, N4, N6
Taxis: Stop in the Pl. Congrés Eucarístic, 1-14