We’ve been looking at lighting for our upcoming renovation…
Tasting Notes
Rory: Another good one! I’m really liking the giffard banana liqueur lately - we were talking about how it sorta reminds you that bananas are a tropical fruit. The angostura is noticeable, now that I’ve had a few drinks with it as the base, but in this low quantity, it’s without the drying effect. I think the angostura in specific goes well with the banana, to make a sorta warm - but fresh - spiced fruit?
I don’t have anything I would change. I was surprised it was served over a big cube instead of crushed ice, but it’s a matter of preference, I think. Huh. It’s diluted some at the end and it’s not as good diluted. Drink it fast!
Ryan: Lots of “standard modern tiki” patterns in this drink, but the result here is pretty interesting. The combination of demerara rum and tequila in the drink is pretty unusual and works well. Emphasizing the tequila with agave for the sweetener is also a good idea.
Throughout the sip there’s a bite or astringency from the agave components, I think, with a good amount of depth and sweetness from the demerara rum. The banana fades to the background but emphasizes the fruity flavors in each component. At the end of the sip, lots of pineapple flavor, but not too much.
(Yes, we know the title is a reference)
Recipe
- 1 oz Hamilton 86 demerara rum
- 1 oz Cazadores reposado tequila
- 3⁄4 oz Giffard Banane du Brésil
- 1 oz pineapple juice
- 3⁄4 oz lime juice
- 1⁄4 oz agave nectar
- 4 dashes Angostura bitters
Shake with ice and strain into a rocks glass over a large cube.
Source: Imbibe