The Daiquiri is one of the most called-for cocktails at the Los Angeles outpost of Broken Shaker, according to bar manager Christine Wiseman. “People come to our rooftop and immediately say, ‘I want a rum drink,’” says Wiseman, whose bar sits atop downtown’s Freehand Hotel. “That’s already their vibe.” So it’s more than logical that she riffs upon the classic rum-sugar-lime format, seeking new ways to present an old drink. For her Banana Shadow, a smart variation on the popular banana Daiquiri, Wiseman builds around Giffard Banane du Brésil, created by manually macerating bananas imported from the South American country. With other banana liqueurs, it sometimes “feels like you’re drinking candy,” she says. “But here, you’re getting delicious, subtle tropical notes that are hard to achieve on your own.” Wiseman loves the inherent banana notes present in Magdalena Rum from Guatemala, as well as the nuttiness of Lustau Palo Cortado sherry, for their ability to round out the drink, punctuated by an unexpected hit of cardamom bitters.
- 1 ½ ounces Magdalena Rum
- ½ ounce Lustau Palo Cortado sherry
- ¼ ounce Giffard Banane du Brésil
- ½ ounce simple syrup (1:1, sugar:water)
- 1 dash cardamom bitters
Garnish: dehydrated lime wheel
- Combine all ingredients in a mixing tin and shake with Kold Draft ice cubes.
- Double-strain into a chilled coupe.
- Garnish with dehydrated lime wheel.