Tastes like a mysterious tropical fruit and smoky ancho reyes
Tasting Notes
Rory: I like it. I think the Hamilton Jamaican obliterates the scotch, except I’m reading some sweet smokiness like ancho peppers, so I guess the scotch is doing something after all. I really like how Giffard Banane reads as a mystery tropical fruit in here (and elsewhere; we made drinks for a friend a few weeks ago, and had them guess what was in it. Banana was a late guess, after guava, pineapple, mango, and many, many others).
Yeah, somehow the Jamaican + ginger + scotch is reading as Ancho Reyes. Okay
Ryan: After the weird fernet drink we wanted something more straightforward. We wanted to use the ginger syrup so we went with this daiquri recipe. It’s straightforwardly pretty good. I’m not sure the scotch rinse does much, but I guess I thought there was some smokiness to the drink? The ginger is barely there, though there is some warming sensation at the end I can’t attribute to the alcohol. The ginger flavor itself is surprisingly delicate and easy to overwhelm.
Recipe
- 1 3⁄4 oz. Jamaican rum
- 2⁄3 oz. Giffard Banane du Bresil
- 1⁄4 oz. ginger syrup (1:1 fresh ginger juice and granulated sugar)
- 3⁄4 oz. fresh lime juice
- Scotch, to rinse glass
Shake with ice then strain into a chilled coupe rinsed with scotch.
Source: https://imbibemagazine.com/recipe/banana-daiquiri-number-2-recipe/