Thought the original Junglebird recipe dates back to 1978 Malaysia, Giuseppe González (who now owns NYC’s Suffolk Arms) made critical adjustments to the cocktail, putting it on the menu at now-closed urban tiki bar Painkiller/PKNY in 2010. The original drink contained a whopping four ounces of pineapple juice, which placed it firmly outside the interest of most craft cocktail bartenders. So he dialed it back to about an ounce and a half, and made a second, equally important change: He subbed out Berry’s Jamaican rum for richer blackstrap rum. These changes had the effect of bringing the sharp, citrus notes of Campari into relief—and the drink further into alignment with more avant-garde tastes. (Spirits/Cocktails)