| 1⁄2 fresh | Banana (preferably overripe) |
| 1 fl oz | Orange juice (freshly squeezed) |
| 1 barspoon | Caster/ Superfine/Baker's special sugar (white) |
| 2 pinch | Cinnamon powder (ground) |
| 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1 1/2 fl oz | Ketel One Vodka |
| 1/2 fl oz | Cachaça |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Monin Pure Cane Syrup |
Read about cocktail measures and measuring.
Garnish:
Cinnamon stick
How to make:
In a shallow small pan, heat the banana with orange juice, sugar and cinnamon until the banana softens 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.
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.
Alcohol content:
- 1.6 standard drinks
- 17.3% alc./vol. (34.6° proof)
- 22.1 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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