JUN­GLE BIRD

RM42++

Time Out Malaysia Eating and Drinking Guide - - DRINKING -

Malaysia’s very own clas­sic tip­ple has been ex­pe­ri­enc­ing a re­nais­sance in the last cou­ple of years. Cre­ated in the late '70s at The Aviary by an un­known bar­tender, this sim­ple but punchy Tiki cock­tail has re­cently been fea­tured in The New York Times and even our col­leagues at Time Out Chicago have been get­ting ex­cited about it. The Jun­gle Bird at Marini’s on 57 mixes the lighter am­ber-hued An­gos­tura 5 Year Old Rum, Cam­pari, fresh pineap­ple juice, lime juice and sim­ple syrup. Ju­nior, the bar man­ager and head mixol­o­gist, was first alerted to the cock­tail’s ex­is­tence by a Rus­sian friend and found the recipe in a kitsch tiki cock­tail book he hap­pened to have just pur­chased. He de­vel­oped this lucky find into the bar’s present fruity and frothy con­coc­tion, which tastes of pineap­ple with hints of the or­angey flavour of chinotto mi­nus the bit­ter­ness. Leah O’Hearn

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