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Guest Bartender: Make a Jungle Bird with Theo Lieberman of Lantern's Keep

[Photographs: Alice Gao]

You don't hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry's Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it's one of only a handful of tiki cocktails that calls for Campari as an ingredient. "This is a crazy drink," said Theo Lieberman of The Lantern's Keep in NYC as he mixed one up for us. "It tastes like you're eating pancakes covered in maple syrup and drinking a cup of coffee."

The coffee note is courtesy of blackstrap rum, which has a deep molasses-and-chocolate flavor that adds a bass note to the otherwise bright-toned drink. Fresh lime and fresh pineapple juice fill it out—if you don't have a juice extractor, you'll have to use a little elbow grease and muddle, muddle, muddle and strain.

You can save yourself the trouble and try the Jungle Bird at Lantern's Keep, or follow along with the slideshow to learn how to make this bizarre and delicious Campari tiki cocktail at home.

Get the Recipe

Jungle Bird »


About the Author: Maggie Hoffman is the editor of Serious Eats: Drinks and coeditor of Serious Eats: Sweets. You can follow her on Twitter @maggiejane.

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