Banana Manhattan
Recipe:
- 45ml aged rum (preferably Hamilton 86 Demerara rum)
- 45ml Punt e Mes
- 15ml banana liqueur (preferably Giffard Banane du Brésil)
- 1 to 2 dashes absinthe
Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a cocktail glass. Express a lemon peel over the drink and discard.
A lovely little twist on an idea that has surely been tried and served in dozens of variations around the world: the Banana Manhattan. The subtle hint of absinthe gives it a slightly mysterious kick, making this cocktail a bit more exciting than many other versions.
As for the banana, I did have some Giffard on hand, but I was more in the mood for Tempus Fugit when it came to the liqueur. The slightly heavier and spicier Punt e Mes pairs perfectly with the rum-banana combo, and thanks to the Italian classic's closeness to Amaro, the notes blend beautifully with a touch more sweetness. Winey tones, molasses, brown sugar, banana, a hint of absinthe freshness.
Source: Nick Dietrich, Cane & Table, New Orleans, USA
