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.
| 1⁄2 fresh | Banana (preferably overripe) |
| 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 | Cachaça |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
Read about cocktail measures and measuring.
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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