Pineapple Rum Cocktail with Indian spices infused Campari

"Whenever I press fresh pineapple juice, I try to finish it within days. And what better way to consume it than in a Jungle Bird. This time though, I decided to do a little Indian twist on the classic and to make it look like a bird 😛. I used a combination of Old Monk Indian dark rum which has delicious vanilla & caramel notes and Coconut Feni. The Campari is infused with cinnamon, cloves, star anise, vanilla and ginger. The rest of the ingredients don’t need a change. The resulting Junglee Bird has spice and coconut flavors but is still very close to the original. 🥂 Glassware: @joyjolt"
-- @sne_dc

A Note from Feedfeed

Pineapple and Rum is already an amazing start to a cocktail, this recipe also adds splashes of lime juice, Coconut Feni and Campari which gives this cocktail that stunning sunset color!

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  • Recipe Card

Recipe Card


  • 1 ounce (30ml) Old Monk Rum
  • 1/2 ounce (15ml) Coconut Feni
  • 3/4 ounce (22.5 ml) Indian spices infused Campari
  • 1 ounce (30ml) Pineapple juice
  • 1/2 ounce (15ml) Lime juice
  • 1/2 ounce (15ml) simple syrup
  • Lime wheel, cherry and pineapple leaf garnish


  • Step 1

    Shake all the ingredients with ice and strain in an old fashioned glass over a large ice cube. Garnish with lime wheel, cherry and pineapple leaf.