A refreshing, tropical riff on the Julep and Jungle Bird from NYC’s Shannon Mustipher that invites whiskey to the Tiki party 🦜🍍🍌🏝 The baking spice notes in the bonded rye whiskey work very nicely with the soft, rounded sweetness of the banana liqueur and also with the tropical sweet/tart notes in the pineapple and lemon juices. The cinnamon syrup and generous application of bitters boosts the baking spice/clove/allspice notes and dries out the drink a bit 2 oz Rye Whiskey (Bottled in Bond options like Rittenhouse are great here) .5 oz Banana Liqueur (Giffard or Tempus Fugit) .25 oz Cinnamon Syrup (Crush 3-4 cinnamon sticks and toast on medium/low heat in pan until fragrant; Add 1/2 C each granulated sugar and water and stir until sugar is dissolved and mix is near boil; turn heat to low and simmer for 5 minutes before straining) 1 oz Fresh Pineapple Juice .75 oz Fresh Lemon Juice 6 dashes Peychaud’s (or Bitter Truth Creole) Bitters 4 dashes Angostura Bitters Shake with ice and strain into a chilled Collins glass with crushed ice. Garnish with a swizzle stick, pineapple leaf, and orange twist #weekendtiki