Garnish:
Originally presented in a banana leaf-wrapped glass bound with brown string but perhaps settle for just the cinnamon stick stirrer.
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
1 fl oz | Speyburn 10yo Speyside single malt |
5/6 fl oz | Lemon juice (freshly squeezed) |
3/4 fl oz | Giffard Banane du Brésil liqueur |
1/2 fl oz | Caisteal Chamuis peated scotch whisky |
1/4 fl oz | Yellow Chartreuse (or génépy liqueur) |
1/12 fl oz | Cinnamon sugar syrup |
1/12 fl oz | Pimento dram/Allspice liqueur |
Review:
Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier.
History:
Adapted from a recipe created by Zac Overman at Rob Roy in Seattle, USA.
Nutrition:
218 calories
Alcohol content:
- 1.6 standard drinks
- 21.72% alc./vol. (43.44° proof)
- 22.8 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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