Banana Spider
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Banana Spider
Photographed in a Retro Coupe
| 1 2⁄3 oz | BarSol Mosto Verde Italia Pisco |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Giffard Banane du Brésil liqueur |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2⁄3 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan) |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of aromatic bitters.
How to make:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- DRIP aromatic bitters onto cocktail and bull through the foamy head with a cocktail stick.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A banana-flavoured riff on a Pisco Sour.
History:
Adapted from a recipe created in 2019 by Kirk Estopinal at Cane & Table in New Orleans, Louisiana.
Nutrition:
One serving of Banana Spider contains 154 calories
Alcohol content:
- 1.3 standard drinks
- 16.11% alc./vol. (16.11° proof)
- 18.1 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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