Name: Bananarac
Total time: 4 min
Cuisine: Cocktail
Ingredients: 2.5 ml Absinthe; 30 ml Rye whiskey 50% abv; 30 ml Cognac (brandy); 15 ml Banana liqueur; 2.5 ml Brown sugar syrup; 1 dash Aromatic bitters

Bananarac
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Serve in an Old-fashioned glass

Ingredients:
0.08 oz	La Fée Parisienne absinthe
1 oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Giffard Banane du Brésil liqueur
0.08 oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon knotted pigtail zest twist.
RINSE glass with absinthe, discard excess and set to one side.
STIR other ingredients with ice.
STRAIN into absinthe-rinsed glass. (No ice in glass.)

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Banana fruitiness subtly flavours and lightens a base of rye whiskey and cognac with absinthe adding delicate anise notes.

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History:

Adapted from a recipe created by Natasha David at Nitecap Bar in New York City, USA.

More cocktails by Natasha David

Nutrition:

One serving of Bananarac contains 203 calories

Alcohol content:

1.8 standard drinks
31.98% alc./vol. (31.98° proof)
25.7 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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Ruth Harvey

5th March at 20:21

I added a bit more banana liqueur and omitted the sugar syrup. Delicious!

John Hinojos

3rd March 2023 at 04:39

Really liked this variation. Felt the sugar syrup was not needed as I found the cocktail to be sweet enough. I ways spray my absinthe into the glass, so I probably used a bit more as I love absinthe. The angostura bitters were correct for this over the usual Peychaud bitters as the banana flavour needed a stronger and spicier bitter. Served this a bit untraditional as I put it into a small brandy snifter to concentrate the vapors as they come off the cocktail. Strong and powerful. Perfect.

STEVEN JEPSON

2nd December 2022 at 23:37

Like all things you make with what you have to hand.
Sazarac Rye, Cognac, Murmichan Scottish Absinthe and Peychards Bitters (seriously why Angostura ?).
Stirred down to freezing and garnished with Hotel Starlino Cherries.
Served with a large ice cube to keep the chill factor.
This is a superb end of night sip

Chris Lamb

18th November 2022 at 08:31

Tried this last night but deviated from the recipe in 2 ways: a) I only have 90 proof Bulleit rye and b) I slipped and ended up with 20ml of Tempus Fugit banane. It was still recognisable as a sazerac, but it was missing that silverey taste that makes the sazerac so good and was also perhaps a little viscous. I guess my point is that this recipe is maybe quite sensitive to the amount/variant of banana liqueur; perhaps I'd use a banana garnish to cue the idea of 'banana' instead of forcing it?

Alexandre Perron

21st August 2022 at 08:21

Basically a Banana Flavered Sazerac. The idea is genius. This is a brillant drink !!!

Eric Inge

11th July 2022 at 02:43

Made with Sazerac Rye and PM Spirits' L'Encantada Armagnac; Tattoo Series #2. Also used Tempus Fugit's Crème de Banane. Six pumps of an Absinthe atomizer, as well. Brilliant. Really solid, boozy cocktail.

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