History & Heritage
“The Mezcal Jungle Bird is a contemporary variation of the classic Jungle Bird, which was created in 1978 in Kuala Lumpur. This version emerged from the craft cocktail revival of the early 21st century, as bartenders began substituting the original's rum with the smoky, complex character of mezcal. A notable version is the 'Desert Bird,' created at the Esquire Tavern in San Antonio, Texas.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Combine all ingredients in a cocktail shaker with ice.
Shake vigorously for 12-15 seconds.
Strain into a rocks glass filled with a large ice cube or fresh ice.
Garnish with a fresh pineapple wedge and a few pineapple fronds.
Glassware
Served in a double old-fashioned or rocks glass
Garnish
A fresh pineapple wedge and a few pineapple fronds
Master's Tips
Professional insights to elevate your craft
The equal parts mezcal and pineapple juice ensure that the smoky agave spirit doesn't completely overpower the fruit.
A vigorous shake is essential not only for chilling but also for achieving the subtle aeration that gives the drink a lively texture.
Demerara syrup adds a richer, more complex sweetness than simple syrup, with notes of toffee and caramel that complement the mezcal and Campari.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Mezcal Jungle Bird.
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Clarified Jungle Bird
A modern classic transformation using milk washing to create crystal clarity while preserving the signature rum, Campari, and pineapple harmony.
Gin Jungle Bird
A modern, sophisticated twist on the classic tiki-era Jungle Bird, substituting the traditional rum with the botanical complexity of gin.
Jungle Bird
Malaysia's 1970s tiki gift: blackstrap rum, Campari, pineapple and lime shaken into a bittersweet tropical sipper.