Lorikeet | Cocktail Party

Lorikeet

Lorikeet tropical cocktail with rye whiskey, banana liqueur, cinnamon syrup, pineapple juice, lemon juice, Peychaud's bitters, and aromatic bitters

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.

Ingredients

Instructions

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.

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