Kentucky Bird

Kentucky Bird is a bold riff on the Jungle Bird by bartender Stephen Kurpinsky, replacing rum with bourbon and layering in bright lemon, passionfruit syrup, and Campari for a bittersweet kick. The addition of house-made oleo saccharum gives it a citrusy lift and a silky texture.

This drink hits all the marks — punchy, tropical, and a little wild — making it a bourbon-forward tiki stunner with just the right amount of jungle flair.

Print Recipe

Kentucky Bird

A Southern-style riff on the Jungle Bird that swaps rum for bold Kentucky bourbon. The bittersweet core remains — pineapple, lime, Campari — but the bourbon brings warmth, oak, and a smooth finish. Perfect for whiskey lovers looking to fly south.

Servings: 1 Cocktail

Author: TJOD

Ingredients

• 1.5 oz Bourbon
• 1.5 oz Pineapple Juice
• 0.75 oz Campari
• 1 oz Fresh Lemon Juice
• 0.5 oz Passion Fruit Syrup
• 0.25 oz Oleo Saccharum*
• 2 drops Saline

Instructions

• Add all ingredients to a shaker with ice.
• Shake until well chilled.
• Fine strain into a rocks glass over a large cube.
• Garnish with pineapple fronds and an orchid.
• Optional: Add a Jungle Bird pin for flair.

Notes

A bourbon-based riff on the Jungle Bird created by bartender Stephen Kurpinsky.
Oleo saccharum provides bright citrus aromatics, while passionfruit and pineapple add tropical depth.

*To make oleo saccharum: Zest 5–6 lemons, mix with 1 cup of sugar, cover and rest overnight. Strain out the syrup and discard solids.

For more bourbon-based riffs and tiki hybrids, explore the full Jungle Bird 50th Anniversary collection.