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Tiki Wheat

1⁄4 oz Demerara syrup
1⁄2 oz Orgeat, B.G. Reynolds
3⁄4 oz Lime juice
1 1⁄2 oz Bourbon, Larceny
1⁄2 oz Cinnamon syrup (see note)
2 ds Bitters, Angostura
Instructions

Build all ingredients in a shaker tin. Add ½ cup cracked ice and shake. Pour into a snifter-style glass and top with more cracked ice. Dash Angostura bitters on top. Garnish with mint springs.

Notes

Substitute your favorite wheated bourbon. The syrup should be equal parts banana liqueur, cinnamon syrup and dry curacao.

History

Originally made at the Mother of Pearl bar in New York but with two different types of scotch and called the Tiki Peat.

Cocktail summary
Created by
Mother of Pearl, NYC
Is an
altered recipe
Reference

http://whiskyadvocate.com/tiki-peat/

Curator
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User rating
4 stars
(3 ratings)
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Comments
Pangolindo commented on 7/08/2019:

How sweet this end ? Nearly same part sweet and strong

kquinbar commented on 7/28/2019:

i just made one adjustment and cut the orgeat back to .5 oz. i think that helps balance it out a bit more, so not quite as sweet as the 1st version.