No Bananas Today

No Bananas Today

Thomas Schauer

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.

No Bananas Today
This sophisticated cocktail is made with Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, it combines two types of rum and a homemade banana syrup to make a deeply flavored drink that's not too sweet.
Yield: makes 1 Cocktail

For the Syrup

  • 1 23 cups sucanat (whole unrefined cane sugar)
  • 2 ripe bananas, peeled and mashed

For the Cocktail

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

Instructions

  1. Make the syrup: Cook sugar, bananas, and 23 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.
  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.