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Junglebird cocktail recipe

Junglebird cocktail recipe

63 ratings

Enjoy a taste of the tropics this summer with this fruity junglebird rum cocktail. Dig out your bottle of Campari and combine with sweet pineapple juice, rum and a hit of fresh lime for an easy summer cocktail recipe that's sure to impress. See method

  • Makes 4
  • 5 mins to prepare
  • 153 calories / serving
  • Vegetarian


  • 150ml dark rum
  • 50ml Campari
  • 2 limes, juiced
  • 350ml 100% pure pineapple juice
  • ice, to serve
  • 4 mint sprigs, to garnish (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    14g 15%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 13.5g Protein 0.3g Fibre 0g


  1. Pour all the ingredients apart from the ice into a large 750ml cocktail shaker. Shake vigorously for 1 min until well combined.
  2. Fill 4 short cocktail glasses with ice and pour over the cocktail mix – it should settle with a nice frothy top. Garnish with mint, if you like.

Tip: If you don't have a cocktail shaker you can make in smaller batches in a clean jam jar with a lid, otherwise mix together in a large jug – it will still taste delicious but you just won't get the same frothy top.

See more Summer drinks recipes

drinkware RFO

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