Banana Cow
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Banana Cow
Serve in a Collins glass
| 1 1⁄2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 3 oz | Milk (whole milk/full 3-4% fat) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Angostura Aromatic Bitters |
| 1 dash | Vanilla extract/essence |
| 1 fresh | Banana (preferably overripe) |
Garnish: Banana chunk
How to make:
BLEND all ingredients with 12oz scoop crushed ice and serve with straws.
Allergens:
Recipe contains the following allergens:
- Milk (whole milk/full 3-4% fat) - Dairy
Review:
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.
History:
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.
- More Breakfast/brunch cocktails
- More Creamy (e.g. Dirty banana) cocktails
- More Frozen (blended) cocktails
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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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I also substituted the simple syrup with some discarded lychees that I had from the lychee syrup recipe.
Unorthodox, but it works!