One Love

Shannon Mustipher shares with us one of her recipes from her book Tiki: Modern Tropical Cocktails.

One Love


  • 57ml

    Coconut Infused Smirnoff

  • 14ml

    Creme de Cacao

  • 28ml

    Honey Syrup

  • 14ml

    Pineapple Juice

  • 99ml

    Lime Juice

0 units of alcohol per serve


  • 1


  • 1


  • 1

    Collins Glass



  • Method
    1. Combine all ingredients in a shaker with ice.
    2. Shake and strain into a chilled Collins glass, and fill to the top with pebbled ice.
    3. Garnish with a pineapple wedge and two fronds, then serve.


    You can make coconut infused Smirnoff easily in a food-grade plastic container. Follow these steps:

    1. Add 113 grams of unrefined coconut to 750 ml of Smirnoff.
    2. Shake gently to integrate.
    3. Allow to rest at from temperature for six to eight hours, then transfer to the freezer overnight (eight - twelve hours).
    4. Remove the container from the freezer, and skim the solids off the top.
    5. Fine strain the liquid to remove any solids.
    6. Bottle and keep refrigerated for up to two weeks.