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  • Writer's pictureBamboo Sam

The Lorikeet

A different kind of Jungle Bird


The Lorikeet Cocktail

After last week's Mojitos, I'm still trying to keep it simple for those just getting into this whole Tiki mess. While the Lorikeet has a few more ingredients, it's dead simple to put together and allows for some variation since it doesn't require too many name brand ingredients.


I'm still working my way through Tiki: Modern Tropical Cocktails by Shannon Mustipher and stumbled upon the Lorikeet while looking for a bourbon based drink for Mrs. Bamboo Sam. Making drinks for her is a bit challenging as she isn't much for sweet stuff but she's also not a fan of bitter/spicy drinks. Admittedly, that still leaves a large middle ground but add to this her preference for bourbon over rum and that middle ground in the Tiki world shrinks considerably!


According to Mustipher this is a riff on the famous Jungle Bird cocktail. To be honest, I'm not a great fan of the Jungle Bird. It's the Campari that doesn't always sit well with me. I will admit that it may be that I've had a lot of not good Jungle Birds but either way it is what it is. With the Lorikeet we switch out the Campari for Banana Liqueur. It's a move I can get behind! She also replaces the Jungle Bird's Jamaican rum with Rye Whisky opting for spiciness in place of the Jamaican funk. Given Mrs. Bamboo Sam's anti-spice stance I used Bourbon for hers with pleasant results. However, I do think the Rye makes a more balanced drink.


Lastly, I should address the use of bitters in this cocktail as it calls for two different kinds. While I default to the called for Angostura bitters, there are a few other brands that one might use as an alternative without a problem. However, Peychaud's Bitters are a different animal and I don't think there is any suitable substitute. Just grab a bottle. Once you do you can have fun using it as a substitute for other bitters. You may be surprised at how much difference a few drops can make in a 16 oz. drink!



The Lorikeet

Source - Tiki: Modern Tropical Cocktails, Shannon Mustipher


The Lorikeet Cocktail

  • 3/4 ounce lemon juice

  • 1 ounce pineapple juice

  • 1/2 ounce Cinnamon Syrup¹

  • 1/2 ounce banana liqueur

  • 2 ounces Rye Whisky*

  • 6 dashes Peychaud's Bitters

  • 4 dashes Angostura bitters



Place everything in a shaker and shaker vigorously with cracked or pebble ice. Gated pour into Collins glass and top with cracked or pebble ice. Garnish is a pineapple fronds and orange twist.

*Bamboo Sam's customizations - For the Mrs. I use Maker's Mark instead of the Rye. I find there to be less difference among American Rye Whisky's than rums but feel free to explore.


¹I went to put in a hyperlink and suddenly realized I didn't already have a recipe for Cinnamon Syrup on the site! Don't buy one as most are too spicy for our uses here. Essentially, it's a 2:1 simple syrup that has broken cinnamon sticks steeping in it for a couple of hours. Filter and bottle. Keeps in the fridge for 3-4 weeks.

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