The Jungle Bird cocktail dates back to the 1970s, when it was served as a welcome drink to visitors of the former Kuala Lumpur Hilton, which opened in 1973. The cocktail was crafted by Jeffrey Ong inside the hotel’s Aviary Bar, hence the drink’s name, and the Jungle Bird is said to have been served inside a porcelain bird-shaped vessel. The Jungle Bird made its recipe-book debut in 1989, when it appeared in “The New American Bartender’s Guide” by John J. Poister. It was later cataloged in Jeff “Beachbum” Berry’s book “Intoxica,” first published in 2002. Despite the drink’s popularity in Malaysia and its recipe having been recorded for posterity, the drink took a few decades to gain traction outside its home country. But today, the Jungle Bird is a fixture on Tiki bar menus and cocktail bar menus, and it has even inspired the names of bars in multiple cities, including New York and Sacramento. Transport yourself back to 1970s Malaysia. Or to your favorite local cocktail bar, which is likely to be serving a Jungle Bird of its own.