Shake well with plenty of ice and pour without straining into an old fashioned glass. Garnish with an orchid and a cherry speared to a lemon and orange wheel.
Sam Ross recommends reducing pineapple to 1 1/2 oz. Guiseppe Gonzalez suggests the use of Cruzan Blackstrap. Some bars use a 4:2:1:1:1 ratio of pineapple:rum:lime:Campari:Turbinado syrup.
SteveTheBartender notes that the original recipe from the hotel is 3:1:1:1/2:1/2 https://thirstmag.com/drinks/The-truth-about-Jungle-Bird-classic-cockta…
From the Aviary Bar at the Kuala Lumpur Hilton
Beachbum Berry Remixed, pg. 133