| 1 1⁄2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3 fl oz | Milk (whole milk/full 3-4% fat) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1 dash | Angostura Aromatic Bitters |
| 1 dash | Vanilla extract/essence |
| 1 fresh | Banana (preferably overripe) |
Garnish: Banana chunk
Serve in a Collins glass
BLEND all ingredients with 12oz scoop crushed ice and serve with straws.
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Created by Victor J. Bergeron, this recipe is adapted from his 1948 Bartender's Guide... Trader Vic.
BANANA COW
Victor Bergeron, Bartender's Guide... Trader Vic, 1948
1 crushed ripe banana
3 oz. whole milk
2 level tsp. bar sugar
1½ oz. Puerto Rican rum
Shake with crushed ice or mix in electric mixer; strain into large glass. Note: This drink is good for children, omitting the rum. Be sure the banana is ripe.
Trader Vic writes of his drink, "the world's finest, greatest, oh-so good peachy hangover special. This'll do when nothing else will." Perhaps Vic is somewhat overselling this malty banana meal of a drink.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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Comments & Discussion
I also substituted the simple syrup with some discarded lychees that I had from the lychee syrup recipe.
Unorthodox, but it works!
View 5 comments and discussion