Name: Avalanche
Total time: 5 min
Cuisine: Cocktail
Ingredients: 60 ml Banana liqueur; 30 ml White crème de cacao; 15 ml Amaretto liqueur; 30 ml Cream; 30 ml Milk; 1&frasl;2 fresh Banana

Avalanche
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Serve in a Collins glass

Ingredients:
2 oz	Giffard Banane du Brésil liqueur
1 oz	Dutch Cacao white crème de cacao
¹⁄₂ oz	Disaronno amaretto
1 oz	Single cream/half-and-half
1 oz	Milk (whole milk/full 3-4% fat)
¹⁄₂ fresh	Banana (preferably overripe)

Read about cocktail measures and measuring

Garnish: Banana chunk

How to make:

BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half, Milk (whole milk/full 3-4% fat) - Dairy

Review:

Creamy, rich and smooth. Fluffy but lovely.

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History:

Created in 1979 at Maudes Bar, New York City, USA.

More Creamy (e.g. Dirty banana) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese

25th May 2023 at 16:32

Don't waste Giffard Banane du Bresil here. I would instead opt for a more artificial/boozy banana liqueur that could cut through. Used a semi-ripe banana; yes, overripe is preferable. This was a touch too bland and I can't help but think the heavy cream contributed to muted flavors. Lower it to 50 ml and/or use the suggested dairy blend. Between the cream, starchy banana, and sugary liqueur, one would think this would be full-bodied or viscous, but the crushed ice helped keep the textures light.

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