History & Heritage
“The Gin Jungle Bird is a modern adaptation of the classic Jungle Bird, which was created in 1973 at the Kuala Lumpur Hilton. This version emerged during the 21st-century craft cocktail renaissance, as bartenders began reinterpreting classic cocktails with different base spirits. The substitution of gin for rum results in a brighter, more herbaceous libation.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a cocktail shaker.
Fill the shaker with ice.
Shake vigorously for 12-15 seconds.
Strain into a rocks glass filled with fresh ice.
Garnish with a fresh pineapple wedge and a few pineapple fronds.
Glassware
Served in a double rocks or old fashioned glass
Garnish
A fresh pineapple wedge and a few pineapple fronds
Master's Tips
Professional insights to elevate your craft
Use freshly pressed pineapple juice for the best flavor and a desirable frothy texture.
A vigorous shake is essential to properly chill the drink and aerate the pineapple juice.
A classic London Dry Gin with a juniper-forward profile provides a sturdy backbone that stands up to the other bold ingredients.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Gin Jungle Bird.
Other Variations
Bermuda Hundred
A well-known variation that uses orgeat syrup instead of simple syrup, adding a nutty, almond flavor.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Jungle Bird
Malaysia's 1970s tiki gift: blackstrap rum, Campari, pineapple and lime shaken into a bittersweet tropical sipper.
Gimlet
A crisp blend of gin and lime that began as a naval ration and evolved into a minimalist classic.
Basil Gimlet
A modern classic that elevates the traditional Gimlet with fresh basil—herbaceous, aromatic, and supremely refreshing with botanical complexity.