Created by Jeffrey Ong when he worked as a beverage manager at the “Aviary Bar” in Kuala Lumpur Hilton in the 1970s. It was a welcome drink named after the tropical birds that could be seen by the pool area from the bar window.

Ingredients

1 1/2 oz VSOP Rum
3/4 oz Campari
1 1/2 oz pineapple juice
1/2 oz lime juice
1/2 oz demerara syrup
1 pineapple wedge and
fronds garnish

Method

Shake everything with ice, strain into a rocks glass over fresh ice and garnish with a pineapple wedge and fronds.