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 (ripe & peeled) |
| 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 (rich) 2 sugar to 1 water |
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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:
There are approximately 196 calories in one serving of Banana Flambé.
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