Tiki: Modern Tropical Cocktails with Author and Bartender Shannon Mustipher


Tiki: Modern Tropical Cocktails with Author and Bartender Shannon Mustipher

Tiki: Modern Tropical Cocktails with Author and Bartender Shannon Mustipher Tiki: Modern Tropical Cocktails with Author and Bartender Shannon Mustipher

Thursday, June 25th, 9:30pm ET

Tiki: Modern Tropical Cocktails is the first cocktail book to be written by a working Black bartender and published by a major publishing house in over 100 years. In the book Shannon Mustipher draws on her experience as the resident rum expert and Beverage Director at Glady’s Caribbean in Brooklyn to present modern Tiki creations that are transportive.

In this session Mustipher will be in conversation with VinePair Chief Content Officer Erica Duecy and will take attendees through the journey of writing the book, along with showing you how to make three delicious Tiki cocktails in your own home.

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Shannon Mustipher

Shannon Mustipher is a spirit’s educator, cocktail consultant, and expert of rum and cane spirits.In 2014, she became the Beverage Director of Glady’s Caribbean in Brooklyn and has poured cocktails in settings ranging from neighborhood pubs to Michelin restaurants. In addition to working with several spirits brands across a range a of categories, she is one of the founding members of Women Leading Rum, an organization dedicated to providing education and professional development for industry and trade professionals. In 2018, she launched Women Who Tiki, a tropical cocktail-centric popup that gathers a team of women bartenders to share their talents and collaborate on creating a one night only experience, which has been featured at Rumba Seattle, Tiki Oasis, and NY Cocktail Expo’s Rum Room. Shannon’s writing, cocktail recipes, and opinions have been featured in several publications, including Punch.com, GQ.com, Liquor.com, New York Magazine, Design Sponge, and the Huffington Post, and she has been a panelist and presenter at Bar Convent Brooklyn, NY Rum Rest, The Museum of Food and Drink, and Food Book Fair NYC. She currently resides in Brooklyn, NY and enjoys traveling, cooking, and collecting “too many books.”

Erica Duecy

Erica Duecy is Editor in Chief and Chief Content Officer at VinePair, and co-hosts the VinePair podcast. She previously served as Vice President and Founding Editor in Chief of the wine and spirits trade publication SevenFifty Daily, and as digital director for Saveur and Architectural Digest. Duecy frequently judges wine competitions and holds the Wine & Spirit Education Trust Advanced Certification. Her book, Storied Sips (Random House), is about the real-life stories behind the world’s most famous cocktails.

what you'll need


  • 2 ounces coconut oil–washed bourbon (recipe follows)
  • ½ ounce lemongrass syrup
  • ½ ounce falernum
  • ½ ounce fresh lime juice
  • 2 dashes Angostura bitters
  • Garnish: Edible flower & Dehydrated lime wheel
  • Coconut Oil–Washed Bourbon: Combine 6 ounces unrefined coconut oil (unrefined is necessary for the desired effect; refined coconut oil is odorless and flavorless) with 25⅓ ounces (750 milliliters) bourbon in a glass or nonporous, nonreactive container with a lid. Shake to mix, then let steep at room temperature for 6 hours. Transfer to the freezer for 4 hours or overnight to let the oil solidify. Remove from the freezer, then discard the solidified oil and skim off any remaining solids. Double strain the bourbon through cheesecloth before using.

Kill Devyl Reef

  • 2 ounces Demerara rum
  • ½ ounce rhum agricole
  • ½ ounce overproof Jamaican rum
  • ½ ounce allspice dram
  • ½ ounce honey
  • 1 ounce passion fruit juice
  • ¾ ounce fresh lime juice
  • Garnish: Mint sprig & Whole nutmeg, grated

Mutiny on The Bounty

  • 1½ ounces pot still Jamaican rum
  • ½ ounce Darjeeling-infused gin (recipe follows)
  • ½ ounce spiced syrup (see page 176)
  • ½ ounce tangerine juice
  • ¾ ounce fresh lime juice
  • Garnish: Mint sprig, Edible flower, Lime wheel, scored, & Dehydrated pineapple wedge
  • Darjeeling-Infused Gin: Steep 2 to 3 teaspoons loose Darjeeling tea leaves in 6 ounces hot water for 2 to 3 minutes. Drain the water and transfer the wet leaves to a glass or nonporous, nonreactive container and add 25⅓ ounces (750 milliters) gin, preferably Navy-strength, and stir to mix. Steep at room temperature for 5 to 7 minutes. Fine strain and discard the leaves before the tea is over extracted; if left too long, the result will be overly tannic and bitter. Decant into a clean container or bottle. Store in a cool place away from sunlight. The tea-infused gin will keep indefinitely.