No Bananas Today

Name: No Bananas Today
Total time: PT0D0H0M
Yield: makes 1 Cocktail
Ingredients: 1 2 ⁄ 3 cups sucanat (whole unrefined cane sugar); 2 ripe bananas, peeled and mashed; 1 oz. dark rum (preferably Hamilton Dark Jamaican); 3 ⁄ 4 oz. banana syrup; 3 ⁄ 4 oz. Demerara rum (preferably El Dorado 12 Year Old); 1 ⁄ 2 oz. lime juice; 1 ⁄ 2 oz. Giffard Crème de Banane du Brezil banana liqueur; 2 dashes Angostura bitters; Banana chip, for garnish

Serves
makes 1 Cocktail

THOMAS SCHAUER >> STUDIO FOR PHOTOGRAPHY LLC

Xavier Herit, co-owner and head bartender at Wallflower in New York City, breaks banana daiquiris free from their spring-break stigma with this surprisingly sophisticated cocktail. Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, combines with two types of rum and a homemade banana syrup to make a deeply flavored drink that's not too sweet.

Ingredients

For the Syrup

1 ²⁄₃ cups sucanat (whole unrefined cane sugar)
2 ripe bananas, peeled and mashed

For the Cocktail

1 oz. dark rum (preferably Hamilton Dark Jamaican)
³⁄₄ oz. banana syrup
³⁄₄ oz. Demerara rum (preferably El Dorado 12 Year Old)
¹⁄₂ oz. lime juice
¹⁄₂ oz. Giffard Crème de Banane du Brezil banana liqueur
2 dashes Angostura bitters
Banana chip, for garnish

Instructions

Step 1

Make the syrup: Cook sugar, bananas, and 2⁄3 cups water in a 2-qt. saucepan until sugar has dissolved, about 3-5 minutes. Strain through a fine mesh sieve, discarding solids; chill until ready to use.

Step 2

Make the cocktail: Combine all ingredients except banana chip in an ice filled cocktail shaker; shake vigorously and strain into a coupe glass. Garnish with banana chip.