Name: Let's Go Bananas
Total time: 5 min
Cuisine: Cocktail
Ingredients: 3 slice Banana; 50 ml Light white rum; 15 ml Dry vermouth; 15 ml Lime juice; 10 ml Sugar syrup 'rich' (2:1); 2.5 ml Pastis; 10 ml Chilled water

Ingredients

3 slice

Banana (preferably overripe)

1 2/3 fl oz

Light white rum (charcoal-filtered 1-4 years old)

1/2 fl oz

Strucchi Dry Vermouth

1/2 fl oz

Lime juice (freshly squeezed)

1/3 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1/12 fl oz

Pastis

1/3 fl oz

Chilled water/mineral water (omit if using wet ice)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of dried banana chip.

Method

MUDDLE banana slices with rum in base of shaker.

Add other ingredients and SHAKE with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with a dried banana chip

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.3 standard drinks
17.09% alc./vol. (34.17° proof)
18.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created for Bacardí Legacy 2017 by Nicolas Munoz at Bespoke Cocktail Bar in Paris, France. The original recipe: 3 slices ripe banana, 60ml Bacardí Carta Blanca rum, 15ml Noilly Prat Original Dry, 20ml lime juice, 7.5ml sugar syrup, and 1 spoon pastis.

Nicolas says, "With this cocktail, I wished to celebrate the return of 'fun' in establishments offering quality cocktails. What better than bananas to symbolize this - served in a coupette, a glass historically associated not only with parties and fun, but also with quality and class. This cocktail wonderfully complements the notes of the Bacardí Carta Blanca rum. Cheers and... let's go bananas!"

Gallery

Comments & Discussion

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Florian Ruf Premium Member 22h

A bit more edge with a Rhum agricole.

Florian Ruf Premium Member 15w

Added two drops of saline solution 👍

Florian Ruf Premium Member 1y

Made several cocktails and unintentionally doubled the measure of vermouth. I do not say it is better, but at least the result is very good and interesting.

Florian Ruf Premium Member 1y

Using Absinthe instead of Pastis (same proportions), I found today that a Absinthe spray on the ready cocktail in the glass gives a nice touch.

Florian Ruf Premium Member 1y

Okay, I broke my promise... I suggest Havana Club 3yo because of the a bit more rum taste. For this cocktail I would never use a rum without distinctive taste like Bacardi blanco,

Florian Ruf Premium Member 3y

This cocktail gets even better by blending with ice than shaking.

Dael Yoann 3y

Amazing taste but please, give me the tips for "fine" strain this ^^'

Simon Difford Verified User Premium Member 3y

Having the right fine strainer helps - a large capacity with a mesh that is not too fine. (e.g. the Cocktail Kingdom Coco strainer we sell.) Using a bar spoon to agitate and push through helps, as does knocking the side of the strainer with the base of the tin you are pouring from.

Dael Yoann 3y

I just bought a new strainer, and it is true, the "right" fine strainer is the key
Yummi yummi

Florian Ruf Premium Member 4y

Last post to this cocktail, I promise. I did the original recipe today. Very good, but we agreed that Simons version results in a better cocktail ;-).