A new friend from my recent Cancun trip was heading to the city from Philly for a modeling gig and suggested we meet while she was in town. We met at the Jungle Bird cocktail lounge. They have a limited menu. It’s a place to drink, not to eat. Bring your earplugs if you have them. Yes, it’s that noisy.

The bar is based on the eponymous tiki drink ($15) said to be invented at the Kuala Lumpur Hilton in 1978. This cross between a Negroni and a daiquiri has only five ingredients. Rum, Campari, pineapple and lime juices and simple syrup.  The flavor elicited memories of many fun times in Hawaii. An island tiki drink for sure.


Needing something to eat with the drink, I ordered their shrimp skewers (5 for $12), flavored with coconut, lemongrass and galangal, sprinkled with fresh cilantro and served with a cilantro crema. I left all the crema.

 

Jungle Bird (Recipe from Giuseppe Gonzalez)

1 ½ ounces blackstrap rum, preferably Cruzan
1 ½ ounces pineapple juice,
¾ ounce Campari
½ ounce (1 tablespoon) simple syrup
½ ounce (1 tablespoon)  fresh lime juice
Pineapple wedge, for garnish

Fill container used for mixing, three-quarters full with ice. Add the rum, pineapple juice, Campari, simple syrup and lime juice. Shake until chilled, about 30 seconds. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge.

Makes 1 serving.

Jungle Bird
Chelsea
174 8TH Avenue,
New York, 10011
646-868-8422
https://junglebirdnyc.com/