How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare garnish of originally presented in a banana leaf-wrapped glass bound with brown string but perhaps settle for just the cinnamon stick stirrer.
- SHAKE all ingredients with ice.
- STRAIN into glass filled with crushed ice.
1 fl oz | Speyburn 10yo Speyside single malt |
5/6 fl oz | Lemon juice (freshly squeezed) |
3/4 fl oz | Giffard Banane du Brésil liqueur |
1/2 fl oz | Caisteal Chamuis peated scotch whisky |
1/4 fl oz | Yellow Chartreuse (or génépy liqueur) |
1/12 fl oz | Cinnamon syrup |
1/12 fl oz | St. Elizabeth Allspice Dram liqueur |
Read about cocktail measures and measuring.
Review:
Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier.
History:
Adapted from a recipe created by Zac Overman at Rob Roy in Seattle, USA.
Nutrition:
One serving of Banana Stand contains 218 calories.
Alcohol content:
- 1.5 standard drinks
- 19.67% alc./vol. (39.34° proof)
- 20.7 grams of pure alcohol
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