Kentucky Bird Cocktail
Recipe: Stephen Kurpinsky, San Diego
Photo: Stephen Kurpinsky
A whiskey drinker’s Jungle Bird.
San Diego bartender Stephen Kurpinsky has multiple Jungle Bird riffs in his repertoire, and this Kentucky Bird gives the cocktail a decidedly Southern spin. “A wheated bourbon, such as Maker’s Mark, really helps sell the marriage of tropical flavors.” He boosts the richness with a simple oleo saccharum.
Ingredients
- 1 ½ oz. bourbon
- 1 ½ oz. pineapple juice
- ¾ oz. Campari
- 1 oz. fresh lemon juice
- ½ oz. passion fruit syrup
- ¼ oz. oleo saccharum
- 2 drops saline
- Tools:shaker, strainer
- Glass:Double Old Fashioned
- Garnish:pineapple fronds and an orchid
Preparation
Add all of the ingredients to a mixing tin, shake with ice, then fine strain into a double Old Fashioned glass filled with a large ice cube. Garnish.
Oleo Saccharum: Combine the peeled zest from 5-6 lemons in a bowl with 1 cup of sugar; mix well and let the mixture sit covered overnight, then strain out the liquid for use.
Passion Fruit Syrup: Combine 2 parts passion fruit purée and 1 part simple syrup. Shake to combine. Store in the refrigerator when not in use.