Big Jungle Cat

RecipesCocktailsBourbonKentucky FoodwaysRum
Written By Thomas Johns

A riff on a tiki classic, the Jungle Bird.

Cocktail Recipe by North of Bourbon Beverage Director Brad Jennings

1.25 parts Plantation Dark Rum
.5 part Malort
.5 Part Lime Juice
2 parts Pineapple Juice
1.25 parts Almond Orgeat
Shake & Strain over Pellet Ice, top with 20 dashes Peychaud’s bitters, garnish with dehydrated lime.

Method:
Add all ingredients to Shaker Tin
Shake for Chill and Dilution
Double Strain to Collins Glass over Cobbled ice, adding more on top to account for displacement and packing with the palm of the hand
Garnish with Dehydrated Lime Wheel

Thomas Johns
Previous

This Land Was Made For You and Me: Digging Into Groce Family Farm
Next

North of Bourbon Has Deep Roots Down South