Garnish:
Mint sprigs bouquet & speared dehydrated banana chips
How to make:
SHAKE all ingredients (inc. lime wedge, which should be squeezed and dropped into shaker) with ice and strain into a glass filled with crushed ice.
3/4 fl oz | Caribbean blended rum aged 3-5 years |
3/4 fl oz | Rémy Martin V.S.O.P. cognac |
3/4 fl oz | Giffard Banane du Brésil liqueur |
3/4 fl oz | Lime juice (freshly squeezed) |
1/4 fl oz | Rhum Clément Blanc |
1/4 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
1 wedge | Lime (fresh) |
Read about cocktail measures and measuring.
Review:
Banana notes are subtle in this rum and cognac-laced sipper.
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. (37.28° proof)
- 19.6 grams of pure alcohol
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