No Bananas Today
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.
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
- 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.
- 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.