In the Spirit

Dissecting a Cocktail

Shannon Mustipher’s Lorikeet

By Tony Cross

When Tiki: Modern Tropical Cocktails hit the stands five years ago, I had just become familiar with the book’s author, Shannon Mustipher. I found Shannon on Instagram and immediately became a fan. Her extensive knowledge of rum was highly impressive from the get-go, but it was how she was able to get the information across that lured me in. The relatability in her delivery is uncanny. I purchased Tiki right away and couldn’t take my eyes off it.

A few months after ordering her book, I hosted a cocktail class, and one of the drinks I taught was her Lorikeet cocktail. The crowd I was entertaining was a blast and up for anything, so I thought that this rye whiskey-based cocktail, Shannon’s spin on the Jungle Bird classic, would be a treat. The spice from the rye pairs nicely with the banana liqueur, cinnamon syrup and pineapple juice. What I love about this cocktail is how you can convert those who aren’t fans of whiskey while turning on whiskey fans who don’t do tiki.   

Lorikeet

Specifications

2 ounces rye whiskey (preferably Rittenhouse)

1/2 ounce banana liqueur
(preferably Giffard Banane
du Brésil)

1/4 ounce cinnamon syrup

1 ounce fresh pineapple juice

3/4 ounce fresh lemon juice

6 dashes Peychaud’s Bitters

4 dashes Angostura bitters

Garnish

Orange twist

Pineapple spears

Execution

Combine all ingredients into a cocktail shaker with ice. Shake hard for 5 seconds and strain into a Collins glass filled with crushed or pebble ice. Top with more ice and garnish with orange twist and 2 pineapple spears.   PS

Tony Cross owns and operates Reverie Cocktails, a cocktail delivery service that delivers kegged cocktails for businesses to pour on tap — but once a bartender, always a bartender.