How to Make a Junglebird by Raz Ng of Bar None (KL)

ABV Project
Mar 26
1 min read

Raz Ng, co-founder of Bar None in Kuala Lumpur, puts her stamp on a Malaysian icon: the Junglebird. Her twist? A thoughtful rum blend that adds depth and structure, paired with caramelized pineapple for a richer, more layered sweetness. Familiar, but dialed up – just the way a classic should be.

Ingredients:

30ml Dark rum

15ml White rum

15ml Campari

15ml Lime juice

3 Half wheel slices of pineapple

Method:

Start by putting 2 slices of pineapple into the cocktail shaker tin. Add the lime, Campari, and rum blend mixture. Muddle the mixture until the pineapple is mostly juiced, then add ice. Shake and then double strain into a Hurricane glass. Garnish with remaining wheel of pineapple.