Banana Flambé

Difford's Guide

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Serve in an

Old-fashioned glass

Garnish:

Cinnamon stick

How to make:

In a shallow dish flambé half a split banana with orange juice, sugar and cinnamon. FLAMBÉ until the banana softens completely and the orange juice reduces. Add cognac and flambé further. MUDDLE banana in the base of shaker, add other ingredients, SHAKE with ice and fine strain into chilled glass.

12 fresh Banana (fresh)
1 fl oz Orange juice (freshly squeezed)
1 spoon White caster sugar
2 pinch Cinnamon powder
1/2 fl oz Rémy Martin 1738 Cognac
1 1/2 fl oz Ketel One Vodka
1/2 fl oz Novo Fogo Silver cachaça
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
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Review:

As Tony says "it's worth it".

Variant:

Substitute the vodka for cachaça for a Banana Flambé Caipirinha.

History:

Created in 2008 by Mauricio 'Tony' Harion from Mixing Bar Consulting, Belo Horizonte, Brazil.

Nutrition:

One serving of Banana Flambé contains 196 calories.

Alcohol content:

  • 1.7 standard drinks
  • 18.98% alc./vol. (37.96° proof)
  • 24.2 grams of pure alcohol
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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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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