Serve in aCoupe glass
How to make:
MUDDLE banana with lime juice in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
*Special ingredient #1: * Salted peanut butter syrup made by adding 2 heaped tablespoons of fine sea salt to a bottle of Monin Peanut Butter Syrup. Shake well until the salt has dissolved.
|3 slice||Banana (ripe & peeled)|
|1 fl oz||Lime juice (freshly squeezed)|
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|2/3 fl oz||*Special ingredient #1 (see above)|
|1/2 fl oz||Yellow Chartreuse liqueur|
|3 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Adapted from a recipe created for Bacardí Legacy 2017 by Martin Bornemann at WERK 8, Basel, Switzerland.
Inspiration: “A memento not only represents looking back, but also to have something to idolize. This idol could be a musician, or the Cantineros who brought us the legendary cocktails such as the Daiquirí and the Mojito, or it could be the Bacardí family who rose up twice and led us into the new ‘Golden Age of Cocktails.’
My cocktail brings back the iconic Bacardí Banana Daiquirí with a new twist, in a modern, fruity yet dry and well-balanced way.”