The Jungle Bird is one of the few tiki-era cocktails to gain true status as a modern classic—bold, tropical, and surprisingly balanced. First served in the 1970s at the Kuala Lumpur Hilton, it stands out for its use of Campari, bringing a bitter, herbal edge to what might otherwise be a straightforward rum-and-pineapple drink. In that sense, it has more in common with a Negroni or Boulevardier than a Piña Colada, yet it’s built like a tiki drink: layered, juicy, and served over crushed ice. With its split personality—equal parts refreshing and complex—the Jungle Bird feels like the rebellious cousin of the Mai Tai or El Presidente. It’s a perfect summer cocktail for those who love a tropical profile with a bitter backbone.