Recently I conducted a cocktail beginners class for my coworkers.
It was a lot of fun. Very attentive pupils and always a joy to teach the alchemy of a well put together drink.
I’ll not be so bold as to state with absolute certainty that my Bananary Buzz is that kind of a cocktail, but I’m quite pleased with it.
It is obviously a riff on a rye Manhattan – but it is mostly a tribute to the buzz.
One of my coworkers – who took the class – reminded me just how pleasant that first hit of strong booze on a late Friday afternoon anticipating a weekend off is.
How clever, pretty and on top of the world that one drink – maybe two (after three I’m under the table, after four I’m under the host) can make you feel.
And since a good drink needs a good snack, I tried out a recipe I noticed from Not Whithout Salt – Sweet and Spicy Peanut. I just used fresh rosemary instead of thyme and loved both the kick and the sweetness.
- 6 cl rye whiskey – I used Rittenhouse 100 for that perfect buzz
- 0,75 cl sweet vermouth – I used Carpano Antica
- 0,75 cl banana liqueur – I used Giffard Banane du Bresil
- 0.75 cl Maraschino – I used Luxardo
- 0.75 cl lime juice
- 0.75 cl simple syrup – made from moscavado
Measure all ingredients into a stirring glass and stir until quite cold. Strain into rocks glass with huge chunk of ice.
SOURCE: Ginhound – Read entire story here.