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You hear the phrases Jungle Chook, and also you’re most likely considering it was a Don the Beachcomber drink from California circa the Fifties. However this one really hails from the Aviary Bar, on the Hilton Lodge in Kuala Lumpur in 1978.
And what makes it fairly cool (and completely different from most tiki-style drinks) is that it encompasses a bitter aperitif, Campari. And who doesn’t love Campari? So, hats off to Aviary’s bartender on the time, Jeffrey Ong, who got here up with the genius thought of blending Campari into his tiki drink. And the identify? Effectively, the bar is known as ‘aviary’, so we will solely assume that the cocktail checklist was rife with chicken references.
And what makes it fairly cool (and completely different from most tiki-style drinks) is that it encompasses a bitter aperitif, Campari.
With simply 5 substances, this drink is refreshing and fruity with out being cloyingly candy. It’s simple to make and provides a little bit of enjoyable to any cocktail checklist—whether or not you’re a rum bar, a basic cocktail bar, and even an Italian aperitivo bar (thanks, Campari!).
RECIPE
40ml Flor de Cana Rum
10ml Campari
45ml Pineapple Juice
15ml Lime Juice
10ml Sugar Syrup
Add all substances right into a shaker.
Shake vigorously and double pressure right into a Rocks glass over common ice.
Garnish with Maraschino Cherry & Mint Sprig
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Piccolo Bar, 6 Roslyn Avenue, Kings Cross
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