A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York’s Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato’s Jungle Bird recipe — and don’t forget to subscribe! 

Richard Boccato’s Jungle Bird Recipe 

Ingredients 

- ¾ ounce rich Demerara simple syrup (2:1 ratio) 

- ⅞ ounce fresh lime juice (scant 1 ounce) 

- 1 ¼ ounce fresh pineapple juice  

- ¾ ounce Campari 

- 1 ounce blackstrap rum, such as Cruzan  

- ½ ounce Demerara rum, such as El Dorado 12 

- Pinch smoked sea salt 

Directions 

1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 

2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 

3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds. 

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