Lorikeet

LORIKEET

• 2 oz. / 60 ml. rye whiskey

• ½ oz. / 15 ml. banana liqueur

• 1 oz. / 30 ml. pineapple juice

• ¾ oz. / 22.5 ml. fresh lemon juice

• ¼ oz. / 7.5 ml. cinnamon syrup

• 6 dashes Peychaud's bitters

• 4 dashes Angostura bitters

METHOD
add all ingredients to shaker tin / add crushed ice and shake until chilled / dirty dump into glass / top with crushed or pebble ice / garnish with pineapple fronds and orange twist

ABOUT
This drink was created by Shannon Mustipher, who made the drink for Glady's (now closed; Brooklyn, NY). Mustipher, author of the must-have book, “Tiki: Modern Tropical Cocktails,” combines spice of rye with banana, pineapple, and heavy bitters. Cheers y’all!