Kentucky Bird
Flavor Profile: Bold, tangy, tropical, bittersweet
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.
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
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.
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.
