HISTORY OF THE JUNGLE BIRD
The Jungle Bird cocktail was first produced in 1978 at the former KL Hilton’s Aviary Bar in Kuala Lumpur, although John J. Poister’s first traceable Jungle Bird cocktail recipe in “The New American Bartender ‘s Guide” appeared in 1989. The initial recipe contains generic dark rum, Campari, pineapple juice, lime, and simple syrup. Its relatively accessible list of ingredients and simple preparation method make the Jungle Bird a great go-to tropical cocktail for home bartenders.
Cocktails created during the latter half of the twentieth century and beyond tend to be categorized as “Modern Classic Cocktails,” meaning that they have stood the test of time and remain popular, but they can’t be traced back to Prohibition or before. Although this might seem like a thin distinction, it is useful to understand how different categories of cocktails evolve over time (especially the Tiki/tropical drink genre, of which the Jungle Bird is a part).