Original | The Banana Cup

The Banana Cup

Giffard Banane du Brésil has been my go to recently. I embarrassed to say that I previously owned a bottle of 99 Bananas. I had used it a few times but at a Rum Society tasting Banane du Brésil was mentioned. I had previously purchased the Giffard Abricot du Roussillon and was very intrigued. The following Saturday morning I made my way to Barkeeper in Silver Lake for this gem. I came home, opened the bottle, and inhaled a sweet banana nose. I opened up the 99 bananas and inhaled a vague chemical banana odor. I regretted buying the 99 but didn't have the context or thought to find a better banana liqueur. I had searched two well curated and respected stores. 

The 99 bananas as an impulse buy just to have in a fully stocked bar. This is bad behavior no matter what you are buying. I bought the Banane du Brésil to make great cocktails. Which cocktails? I had no idea. I have 99 problems but banana liqueur isn't one anymore. Recipies are. 

Total Tiki has five cocktails using banana. They do not excite me. So, I started mixing with Wray and Nephew in swizzles. Delicious. Then, I found The Naked Ape recipe on Saveur's website. This is now my goto drink. Cocktail Wonk posted The Banana Stand recipe from Rob Roy in Seattle. My imagination was sparked and this trifecta (counting garnish) of banana overload was devised.

The Banana Cup

1 1/2  ounce Smith and Cross rum

1/2 ounce El Dorado 12

1/2 ounce Giffard Banane du Bresil

1/2 ounce banana simple syrup*

1/4 ounce orgeat

3/4  ounce lemon juice 

*1 part Demerara sugar, 1 part water, 1 mashed banana.  Heat at medium until sugar dissolved. Let cool. Strain and Bottle. Refrigerate. Use within a week. I add brandy sometimes to extend shelf life. A sort of Banana Foster syrup - good for a Rum Old Fashioned as well. 

Garnish - Dusting of nutmeg, fresh mint, and with two slices of Roasted Banana: Combine in a oven-safe dish: 1/4" thick slices of two bananas, juice of a lime, 1/4 t cinnamon, 1/8 t nutmeg, 1 T butter, and 1 T Demerara sugar, and 1 T dark rum (El Dorado 5). Bake at 400F for 10-15 minutes. 

I am really looking forward to getting my hands on Pisang Ambon. The essential ingredient in the Kapu Tiki!