Decoração:
Dust with freshly grated nutmeg
Como fazer:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 fl oz | Remy Martin VSOP coganc |
| 1 fl oz | Caribbean blended rum envelhecido 6-10 anos |
| 3/4 fl oz | Giffard Banane du Brésil liqueur |
| 1/3 fl oz | Suco fresco de Limão Siciliano |
| 1/12 fl oz | Xarope de açúcar Demerara (2 de açúcar para 1 de água) |
| 1 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Comentários:
A rum and cognac-laced banana sour with far more sophistication than the name might suggest.
Variação:
História:
Adapted from a recipe created in 2019 by Chip Tyndale at Dutch Kills in New York City, USA.
Alcohol content:
- 1.6 standard drinks
- 22.95% alc./vol. (45.9° proof)
- 21.9 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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