Name: Fay Wray
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Caribbean rum 3-5yo; 22.5 ml Cognac (brandy); 22.5 ml Banana liqueur; 22.5 ml Lime juice; 7.5 ml Agricole rhum; 7.5 ml Brown sugar syrup; 1 wedge Lime (fresh)

Fay Wray
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Serve in a Double old-fashioned

Ingredients:
³⁄₄ oz	Caribbean blended rum aged 3-5 years
³⁄₄ oz	Rémy Martin V.S.O.P. cognac
³⁄₄ oz	Giffard Banane du Brésil liqueur
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₄ oz	Rhum Clément Blanc
¹⁄₄ oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
1 wedge	Lime (fresh)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Double old-fashioned glass.
Prepare garnish of mint sprigs and speared dehydrated banana chips.
REGAL SHAKE all ingredients (inc. lime wedge, which should be squeezed and dropped into shaker) with ice.
STRAIN into glass filled with crushed ice.
Garnish with mint sprigs bouquet and speared banana chips.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Banana notes are subtle in this rum and cognac-laced sipper.

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History:

Adapted from a recipe created by Matthew Belanger, when Head Bartender at Donna bar in Brooklyn, New York City.

Alcohol content:

1.4 standard drinks
18.64% alc./vol. (18.64° proof)
19.6 grams of pure alcohol

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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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Showing 8 comments for Fay Wray.
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Caspian Berggren

9th February at 23:26

I'm very surprised by the people saying it's very banana forward. I don't agree at all. To me it's much more rhum forward with it's grassy notes on the nose and the front of the palate. The banana is there but it rather elevates the other components. The cognac and rum is there but it's building the backbone for the rhum and the lime zest rather than taking the centre stage.

Overall a very nice cocktail. It's balanced and does something new.

Caspian Berggren

9th February at 23:55

I realised what it is - a more complex Caipirinha. Leave the lime husk in and it's even more of a faux Caipirinhia. It's honestly really delicious, give it a try!

Ben S

1st November 2024 at 21:03

I believe this is misspelled as it's apparently intended to be titled "Fay Wray."

Simon Difford

2nd November 2024 at 12:41

Many thanks for letting me know, Ben. Now corrected.

Jose Cruz

27th December 2023 at 03:06

If you enjoyed this you need to try Reef juice next ...

Avery Garnett

17th October 2023 at 19:38

I really, really like creme de banane. Or at least the one I have (Massenez). It's definitely a little more than "subtle" here, haha (I'd contrast to the Iz Bananaz which has a similarly large amount of it but far less banana flavour). Still incredibly delicious and worth 4.5, but any nuances of the cognac or the rhum agricole are lost by banana.

G. M. Genovese

4th May 2023 at 13:34

I fortunately found this to be sublime. My ingredients: Flor de Cana 4 (dark), Decortet VS Cognac, Giffard Banane du Bresil, lime juice, Rhum J.M. 100 proof, 2:1 Jamaican demerara syrup, catmint garnish (it's early in NJ, my other mints have not yet sprung), two blocks of ice in a basic rocks glass... The recipe here looked fantastic, and it didn't disappoint. (4 May 2023, 9:34a)

John Hinojos

20th April 2023 at 01:42

Did not care for this at all. I found the banana taste overpowering. Even will I cut back on the banana by 1/3. The rest of the ingredients made it drinkable, but definitely will not have again. I think it is a waste of good rum, rhum. and cognac.

Ignacy Szczupal

13th September 2022 at 21:18

The havana especial is used as a backdrop for a delicious cognac and banana cream blend. The addition of French agricultural rum is a genius idea that gives a freshness to the whole. I would suggest using a high quality overproof agricultural white rum (e.g. Pere Labat 59) to reinforce the effect.

Jordan Howse

2nd July 2022 at 18:45

First time I made this it was a touch too sour, and neon yellow in colour (no access to ‘quality’ creme de banane). I upped the demerera and the colour and taste improved greatly. Quite delicious and matching the description

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