Back when my my friend Mr. Muddle and I used to do Bottle Swaps, I ended up with my first bottle of Giffard Banane du Bresil. I was skeptical about his suggestion. I do love bananas, but when I thought about adding banana to cocktails I kept imagining that smell and flavor you get when you store bananas with other foods – pervasive, overpowering, and not all that pleasant.
Boy, was I wrong. Banane du Bresil is delicious. Forget banana candy or that stale banana smell and instead think perfectly ripe bananas, banana bread, banana cream pie, bananas foster. All your favorite banana things. It has become one of my absolute favorite ingredients, frequently used. If I see a recipe with Banane du Bresil in it, I make it.
Which is how we ended up here. I just got a copy of High Proof Preacher‘s new book, Twist, and the first thing I made out of it was this Banana Sidecar. I don’t think I’ve ever mixed banana with Cognac before, but it’s an incredible pairing. Don’t skip the spritz of Jamaican rum, and try something extra-funky like Smith & Cross if you have it. Add that brûléed banana garnish and there’s no way you won’t love this cocktail.
Quick plug for Twist – it’s a great book, full of classic cocktails and variations like this one. The drinks are really creative but remain approachable, and Jordan recommends brands for each bottle called for in a recipe. And of course it’s beautifully photographed!
Banana Sidecar
1.5 oz. Cognac
3/4 oz. lemon juice
1/2 oz. banana liqueur
1/4 oz. Demerara syrup*
3 dashes tropical spice bitters (Bittermens recommended)
Spritz of Jamaican rum (I recommend Smith & Cross)
Combine all ingredients except for rum in a shaker with ice and shake until chilled. Strain into a coupe glass. Spritz Jamaican rum on top. Skewer a banana slice with a pick and sprinkle some Demerara sugar on top. Use a crème brûlée torch to caramelize the sugar. Garnish with the brûléed banana.
*For Demerara syrup, combine two parts Demerara sugar and one part water in a saucepan. Simmer until the sugar is dissolved. Let cool completely before using. Store in the refrigerator.
Recipe from Twist by Jordan Hughes.
Love this recipe!