We have yet to come across a single recipe in Shannon Mustipher’s excellent book Tiki that we didn’t fall in love with, and the Lorikeet is no exception. It’s banana-forward, so you’ll need a good banana liqueur like Giffard’s Banane du Bresil, or Tempus Fugit’s Crème De Banane.
Mustipher’s recipe calls for a total of 10 dashes of bitters: 6 of Peychaud’s, 4 of Angostura. If you don’t have one of these, you can use a single variety for all 10 dashes, or you can swap in something else appropriate, like tiki or citrus bitters.
- 2 parts Rye whiskey or Bourbon
- ½ part Banana liqueur
- ¼ part Cinnamon syrup
- 1 part Pineapple juice
- ¾ part Lemon juice
- 6 dashes Peychaud's bitters or Aromatic bitters or Tiki bitters or Orange bitters or Lemon bitters
- 4 dashes Aromatic bitters or Peychaud's bitters or Tiki bitters or Orange bitters or Lemon bitters
Shake all ingredients with ice and strain into a tall glass filled with pebble or crushed ice. Garnish with an orange twist or wedge and a couple pineapple spears or a mint sprig.
- Tiki: Modern Tropical Cocktails by Shannon Mustipher