Skinnymixer’s Jungle Bird (Malaysian Rum & Pineapple Cocktail) features in the Sweets & Drinks section of the cookbook SkinnyAsia 2.

The Jungle Bird is a tropical Malaysian cocktail that brings together dark rum, pineapple and lime with the distinctive bittersweet flavour of Campari. Our Lemongrass & Lime Leaf Simple Syrup adds a fresh citrusy twist that works beautifully with the tropical flavours.

Fruity, refreshing and not overly sweet, this is an easy cocktail to make at home in your Thermomix or with a cocktail shaker.

What ingredients you will need

Dark rum
A full-flavoured dark or aged rum works best in a Jungle Bird. Look for one with rich caramel, vanilla and molasses notes that can stand up to the Campari and pineapple. Jamaican-style dark rum is a great choice if you like a deeper, slightly funky rum flavour. Avoid spiced rum, as the added spices can compete with the lemongrass and lime leaf flavours.

Campari
The ingredient that gives a Jungle Bird its signature bittersweet edge. A little goes a long way.

Pineapple juice
Adds tropical sweetness and body to the cocktail. Fresh or good-quality pineapple juice both work well.

Fresh lime juice
Fresh lime brings acidity and helps balance the rum, pineapple and syrup.

Lemongrass & Lime Leaf Simple Syrup
Our homemade syrup adds fragrant lemongrass and makrut lime leaf flavours. Adjust the amount depending on how sweet you like your cocktail.

Ice
You’ll need ice for mixing or shaking, plus fresh ice for serving.

This page exists to help people find what cookbook the Jungle Bird (Malaysian Rum & Pineapple Cocktail) is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

How to Serve a Jungle Bird

Strain your Jungle Bird over fresh ice in a chilled cocktail glass and garnish with a pineapple wedge and lime wheel.

For entertaining, prepare your garnishes ahead of time and keep your glasses chilled until you’re ready to serve.

Variations

Alcohol Free: Replace the dark rum with strong, cold black tea and the Campari with orange juice. Add a small splash of non-alcoholic aromatic bitters for extra complexity.

Low Carb: Replace half the pineapple juice with soda water. Use a compliant simple syrup and adjust to taste.

Super Skinny: Halve the rum and Campari and replace the reduced amount with sparkling water. Use the Low Carb simple syrup variation.

Paleo: Use fresh pineapple and lime juice. Omit the alcohol and top with soda water, or use a compliant alcohol if suitable for your dietary approach.

Freezer Friendly: Pour into icy pole moulds and freeze for a refreshing adults-only treat.

Halved/Doubled: This recipe can be doubled. When using the conventional method, make two separate batches for the best result.

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From the Testing Team

Nicole K. -I don’t usually like Campari as it’s a strong flavour but this was well balanced. Should I have one more?
Angie G. – Non Alcoholic version of Jungle Bird Cocktail here !! Tasted very refreshing and yummy
Veronica B. – Omgosh yessssss love this delicious
Kaz M. – I love them both, but i think I prefer this one!!! Mine is darker as I used Kracken
Carlie G. – Okay, okay, I’ll drink on a school night! Too impatient to strain it, so it’s a little frothy!! But so delicious I had to make a second, for testing purposes of course!

Some other Thermomix Cocktail recipes you might love:

Want to know more about SkinnyAsia 2 cookbook?

SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.